Steak and Red Pepper Fajitas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 2 pounds beef skirt steak
  • 1 lime juiced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil divided
  • 2 medium red bell peppers de-seeded, de-ribbed and cut into 1-inch strips
  • 1 medium onion cut into 1-inch slices
  • 6 flour tortillas
  • 1 large tomato diced
  • 1/4 cup low fat sour cream


  • DO-AHEAD TIP: Marinate steak for 10 minutes (see recipe).
  • Place steak in a large zipper-topped plastic bag. In a small bowl, combine next 5 ingredients (lime juice through salt and pepper) along with 1 tablespoon of olive oil; pour mixture over steak then seal bag, turn to coat and marinate for 10 minutes.
  • In a large indoor grill pan, heat remaining 1 tablespoon of olive oil over medium heat until hot. Add bell pepper strips and sliced onion; grill for 5 minutes per side then remove from pan and keep warm. To the same pan, add steak; grill for 5 minutes per side then transfer to a cutting board and allow it to rest for 10 minutes before slicing into 1-inch strips.
  • Fill the grilled tortillas with bell peppers, onion and steak strips; top with diced tomato and sour cream.


SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Instead of beef, use 2 (15-ounce) cans drained and rinsed black beans.
GLUTEN FREE: Use gluten free tortillas.
NUTRITION: Per Serving: 342 Calories; 21g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
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