More Great Recipes: Mexican

Steak and Pepper Fajitas

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Member since 2007

Serves | Prep Time | Cook Time


1 beef top round steak, 1 inch thick (about 3/4 pound)
1 8-ounce bottle medium-hot chunky salsa
1 tablespoon light corn-oil spread
1 medium-size red onion, thinly sliced
1 medium-size green pepper, thinly sliced
1 medium-size red pepper, thinly sliced
2 tablespoons chopped fresh cilantro
1 10-ounce package low-fat flour tortillas (8 6- to 7-inch tortillas), warmed according to package directions
1 8-ounce container fat-free sour cream
1/2 16-ounce package shredded fat-free sharp Cheddar cheese
red and green chile peppers, lime wedges, and cilantro sprigs for garnish

Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; spread steak with 1/4 cup salsa. Place pan in broiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread with 1/4 cup salsa; broil 8 minutes longer for medium-rare or until cooked as desired.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.

3. To serve, place steak on cutting board; with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa. Garnish with chile peppers, lime wedges, and cilantro.

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