Look in the precut refrigerated produce section for a blend of sliced multicolored peppers. If starting from whole peppers, use about 2 medium peppers in each color (this step can also be done ahead). Fajita steak, or thinly sliced flank steak, is a relatively new addition to the meat counter. It’s ideal for quick cooking, especially in stir-fries. If you can’t find it, freeze a 12-ounce flank steak for about 5 minutes before slicing so the meat is easier to work with. Warm the tortillas in a skillet or right on the burner of your stove over medium heat.
2 (8-oz.) pkg. presliced multicolored bell peppers
1 1/2 cups sliced yellow onion
1/4 cup cilantro leaves
1 lime, cut into wedges
1/2 cup light sour cream
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
8 (6-in.) corn tortillas
Est. added sugars g
How to Make It
Preheat broiler with oven rack in the top position. Place a rimmed baking sheet in oven (leave pan in oven as it preheats).
Combine oil, cumin, 1/2 teaspoon salt, chile 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 oil mixture to steak; toss. Add remaining half of oil mixture to pepper mixture; toss.
Carefully remove baking sheet from oven. Coat pan with cooking spray. Add pepper mixture to pan; broil 10 minutes or until almost tender. Remove pan from oven. Move pepper mixture to sides of pan; arrange steak in center of pan. Broil 3 minutes or until steak reaches desired degree of doneness. Sprinkle cilantro and lime wedges over pan.
Combine remaining 1/4 teaspoon salt, sour cream, lime juice, and ground red pepper in a small bowl, stirring with a whisk. Heat tortillas according to package directions. Serve sour cream mixture and tortillas with steak and pepper mixture.