Steak Fajitas for One

Course Main Course

Cuisine American

Keyword dinner for one, fajitas for one, flank steak fajitas, tex-mex for one

Prep Time 10

Cook Time 18

Total Time 28

Servings 2 fajitas

Spice-rubbed flank or skirt steak seared, sliced, and tucked into two tortillas with peppers and onion.

Ingredients

Fajita seasoning

⅛ teaspoon ground cumin
⅛ teaspoon chili powder
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon salt

Steak and vegetables

6 ounces flank steak or skirt steak
1 tablespoon olive oil divided
½ small bell pepper yellow/red/orange, sliced into strips
¼ medium red onion sliced
1 garlic clove sliced
½ tablespoon Worcestershire sauce
2 (8-inch) flour tortillas
Optional toppings: sour cream, shredded cheese, avocado/guacamole, pico de gallo, cilantro

Directions

Mix the cumin, chili powder, onion powder, garlic powder, and salt, and rub it on both sides of the steak.
Heat a 10-inch skillet over medium-high heat for 1 minute. Add ½ tablespoon of the oil and heat for 30 seconds. Sear the steak for 3 to 4 minutes per side, until it's done the way you like it (145°F for medium-rare). Move it to a plate and cover loosely with foil.
Add the rest of the oil to the pan and cook the onion and bell pepper for 5 minutes. Add the garlic and cook 30 seconds more.
Slice the steak thin, across the grain. Put it back in the skillet with the Worcestershire sauce and stir for 1 minute to heat.
Warm the tortillas, fill them with the steak and vegetables, and add any toppings you like.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 fajitas; flank steak or skirt steak (the first choice counted), ½ small bell pepper counted as yellow bell pepper (a small one 77 g). Brands and portions vary, so use it only as an approximation.