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Easy Skillet-Cooked Steak Fajitas
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You can't go wrong with steak fajitas.
|1 lb. flank steak, trimmed of fat|
|2 teaspoons chili powder|
|1/4 teaspoon garlic powder|
|2 teaspoons ground cumin|
|1/4 teaspoon ground red pepper|
|1 teaspoon salt|
|1/2 teaspoon black pepper|
|1 tablespoon olive oil|
|1/2 cup green bell pepper strips|
|1/2 cup red bell pepper strips|
|2 cups sliced onion|
|4 flour tortillas, 8-inch|
|1/4 cup sour cream|
|Salsa, for serving|
- Cut steak into thin strips, slicing diagonally across the grain.
- Place steak, chili powder, garlic powder, ground cumin, ground red pepper, salt and black pepper in a heavy-duty plastic bag; seal shut then turn to coat. Set aside.
- Heat a large nonstick skillet over medium-high heat. Heat oil in skillet. Add steak, bell peppers and onion to skillet and sauté until steak is done, about 6 minutes.
- While steak is cooking, wrap tortillas in foil and warm in oven.
- When steak is finished cooking, remove from heat then spritz with lime juice. Evenly divide steak mixture atop warmed tortillas.
- Garnish with cilantro sprigs then serve with sour cream and salsa.
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