Steak Fajitas are always a hit! Utilizing precut peppers speeds this meal prep up tremendously! If you’re using whole peppers, slice up 2 of each color ahead of time, you can freeze the extras for a future meal. Additionally, check out the meat counter for pre-marinated flank steak. It’s ideal for a quick cook meal, however, my trick is to add the marinade to the meat before I freeze it. As it thaws for use, it marinates itself.  It’s also easier to cut if it’s slightly frozen.

Ingredients

2 TBS olive oil

1 TSP ground cumin

3/4 TSP salt, divided

1/2 TSP chipotle chili powder

1/2 TSP black pepper

12 ounces fajita steak (thinly sliced, uncooked, unseasoned flank steak)

1-8 Oz pkg pre-sliced bell peppers

1 1/2 cups sliced yellow onion

cooking spray

1/4 cup cilantro leaves

1 lime cut into wedges

1/2 cup light sour cream

1 TBS fresh lime juice

1/4 TSP ground red pepper

1 6-inch corn tortillas

Directions

1. Preheat broiler with oven rack in the top position. Place a rimmed baking sheet in the oven (leave pan in the oven as it preheats).
2. Combine oil, cumin, 1/2 teaspoon salt, chili powder, and black pepper in a bowl, stirring with a whisk. Place steak in a bowl. Place bell peppers and onion in a bowl. Add half of the oil mixture to the pepper mixture and toss.
3. Carefully remove the baking sheet from the oven. Coat pan with cooking spray. Add pepper mixture to the pan; broil for 10 minutes or until almost tender. Remove pan from the oven. Move the pepper mixture to the sides of the pan; arrange steak in the center of the pan.
4. Broil for 3 minutes or until the steak reaches desired degree of doneness. Sprinkle cilantro and lime wedges over the pan.
5. Combine the remaining 1/4 teaspoon of the salt, sour cream, lime juice, and ground red pepper in a small bowl, stirring with a whisk. Heat tortillas according to the package directions. Serve sour cream mixture and tortillas with the steak and pepper mixture.