Steak Fajitas
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House of Nash Eats · by Amy Nash★ 5.0 (4)

Steak Fajitas

NUTRITION · PER SERVING270M COOK
CAL 47%·PRO 90%
CARBS 61G26% OF CAL
6G FIBER45G OTHER9G TOTAL SUGAR
FAT 62G59% OF CAL
18G SAT44G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated skirt steak sliced thin and seared with peppers and onions, served with warm tortillas and all the fixings. A vibrant, interactive meal everyone loves.

mainmexicantacobeefgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/4 to 1 1/2 pounds skirt steak (or flank steak)
  • 2 red, yellow, or orange bell peppers (seeds and stem removed, sliced 1/4-inch thick)
  • 1 green bell pepper (seeds and stem removed, sliced 1/4-inch thick)
  • 1 large yellow onion (halved and sliced)
  • Zest of 1 lime ((about 2 teaspoons))
  • 1/4 cup fresh lime juice ((from about 2 limes))
  • 1/4 cup + 2 Tablespoons olive oil (divided)
  • 1/4 cup chopped cilantro
  • 4 garlic cloves (minced)
  • 2 teaspoons soy sauce
  • 1 Tablespoon vinegar
  • 1 teaspoon liquid smoke ((optional))
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chipotle or ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 8 small fajita-sized flour tortillas
  • Pico de gallo
  • Sour cream
  • Grated cheese or queso fresco
  • Guacamole
PREP
15M
SODIUM
1818MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.