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Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:8 fajitasJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:8 fajitas
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:8 fajitas
Yield:
8 fajitas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1teaspoonchili powder1teaspoongarlic powder½teaspoonground cumin¼teaspoonsalt1poundflank steak, trimmed4cupssliced onions2cupssliced bell peppers2cupssliced poblano peppers8(6 inch)corn tortillas, warmed½cupguacamoleLime wedges for servingCilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1teaspoonchili powder
1teaspoongarlic powder
½teaspoonground cumin
¼teaspoonsalt
1poundflank steak, trimmed
4cupssliced onions
2cupssliced bell peppers
2cupssliced poblano peppers
8(6 inch)corn tortillas, warmed
½cupguacamole
Lime wedges for serving
Cilantro for garnish
DirectionsPosition racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500 degrees F.Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120 degrees F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.Slice the steak across the grain and serve in tortillas with the vegetables and guacamole. Serve with lime wedges and cilantro, if desired.Originally appeared: EatingWell Magazine, April 2020
Directions
Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500 degrees F.Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120 degrees F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.Slice the steak across the grain and serve in tortillas with the vegetables and guacamole. Serve with lime wedges and cilantro, if desired.
Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500 degrees F.
Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.
Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120 degrees F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.
Slice the steak across the grain and serve in tortillas with the vegetables and guacamole. Serve with lime wedges and cilantro, if desired.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)495Calories23gFat35gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
