Sizzling Steak Fajitas
Juicy seared steak strips with sautéed peppers and onions, topped with avocado and olive oil, served with sour cream and a bold spicy tomato-onion sauce.
Ingredients
For the Fajitas
6 oz flank or skirt steak, thinly sliced
½ tsp smoked paprika
½ tsp cumin
¼ tsp garlic powder
¼ tsp chili powder
Salt and pepper, to taste
1 Tbsp butter (for searing)
¼ cup red bell pepper, thinly sliced
¼ cup green bell pepper, thinly sliced
¼ cup red onion, thinly sliced
½ avocado, sliced
1 tsp olive oil (for drizzling)
For the Sour Cream Side
2 Tbsp full-fat sour cream
For the Spicy Tomato-Onion Sauce
¼ cup tomatoes, finely diced
1 Tbsp red onion, finely chopped
½ clove garlic, minced
½ jalapeño, finely minced (adjust to heat preference)
1 tsp lime juice
1 tsp olive oil
Salt, to taste
Macronutrients
Protein: 42g
Fat: 49g
Carbs: 10g
Preparation
Make the sauce: In a small bowl, mix diced tomato, red onion, garlic, jalapeño, lime juice, olive oil, and salt. Let sit while you cook the fajitas to blend flavors.
Cook the steak: Season the sliced steak with smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Heat butter (1 Tbsp) in a hot skillet or cast iron pan over medium-high heat. Sear steak strips for 2–3 minutes per side until browned. Remove and set aside.
Sauté the veggies: In the same skillet, add sliced peppers and onions. Cook for 4–5 minutes, stirring occasionally, until tender and slightly charred. Return the steak to the pan and toss everything together to heat through.
Assemble and serve: Plate the sizzling steak fajitas. Top with sliced avocado and a drizzle of olive oil. Serve with sour cream on the side and a side of the spicy tomato-onion sauce.
FRIDAY 250516