“In this fajita recipe, flank steak is lightly coated with oil and a dry spice blend before being cooked and tossed in a Worcestershire sauce and lime juice marinade.” - by Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat a large skillet over medium heat while preparing marinade and steak. Mix Worcestershire sauce, lime juice, soy sauce, and pressed garlic in a medium bowl; set aside. In a small bowl, mix together chili powder, salt, pepper, and garlic powder. Rub steak with 1 tablespoon of oil, and sprinkle with chili powder mixture.
- A couple of minutes from sauteing, increase heat under skillet to medium-high. Add beef; saute, turning once until well browned and cooked through, 8 to 10 minutes. Transfer to bowl with marinade; toss to coat. Add remaining tablespoon of oil to the hot skillet, along with onions and red pepper; saute until tender, 4 to 5 minutes.
- When ready to serve, cut steak into bite-size strips. Fill warm tortillas with steak, some of the marinade, peppers and onions. Serve with lime wedges.
Nutrition
Amount Per Serving (4 total)
- Calories
- 846 cal
- 42%
- Fat
- 32.6 g
- 50%
- Carbs
- 89.1 g
- 29%
Based on a 2,000 calorie diet
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