Fajitas are a family favorite! Everyone will be happy at dinnertime with this beef fajita skillet recipe.
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutrition information per serving: 510 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 686 mg Sodium; 61 g Total Carbohydrate; 9.8 g Dietary Fiber; 37 g Protein; 6.1 mg Iron; 4.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.9 mcg Selenium; 95.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
INGREDIENTS:
Rub:
Pico de Gallo:
COOKING:
1.Combine ingredients to make pico de gallo. Cover and refrigerate until ready to use.
2.Cut steak lengthwise in half and then crosswise into thin slices. Combine beef and rub ingredients in large bowl; toss to coat evenly.
3.Heat 1 tsp oil in large cast iron skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
4.Heat 1 tsp oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink (do not overcook). Remove from skillet; keep warm. Repeat with remaining 1 tsp oil and beef.
5.Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in warm tortillas; top with pico de gallo.
Lean and flavorful. Slice thin against the grain when carving. An ideal choice to marinate.
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