Flash Fajitas

Name: Flash Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large bell pepper (any color), thinly sliced; 0 teaspoons black pepper; 1 small 12-count package corn or flour tortillas; 1 teaspoons kosher salt; 1 Tbsp olive oil; 454 grams skirt steak, cut into thirds; 4 servings Sour cream, salsa, and guacamole for serving; 1 large yellow onion, thinly sliced

The recipe Flash Fajitas could satisfy your Mexican craving in about 15 minutes. This recipe serves 4. This main course has 461 calories, 31g of protein, and 19g of fat per serving. 1 person found this recipe to be delicious and satisfying. A mixture of bell pepper, pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon of the salt and the pepper. Cook for 3 minutes. Turn and move to the sides of the skillet.

Ingredients you will need

Pepper

Steak

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, for 2 minutes.

Ingredients you will need

Onion

Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more.

Ingredients you will need

Bell Pepper

Vegetable

Steak

Salt

Transfer the onion and bell pepper to a bowl.

Ingredients you will need

Bell Pepper

Onion

Equipment you will use

Bowl

Transfer the steak to a cutting board.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Place the tortillas in a microwave and warm on high for 1 1/2 minutes. Slice the steak and serve with the onion, bell pepper, tortillas, sour cream, salsa, and guacamole.

Ingredients you will need

Bell Pepper

Sour Cream

Guacamole

Tortilla

Onion

Salsa

Steak

Equipment you will use

Microwave

Equipment

Ingredients

Servings:

1large

bell pepper (any color), thinly sliced 0teaspoons

black pepper 1small

12-count package corn or flour tortillas 1teaspoons

kosher salt 1Tbsp

olive oil 454grams

skirt steak, cut into thirds 4servings

Sour cream, salsa, and guacamole for serving 1large

yellow onion, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.