Sizzling Steak Fajitas
|Lean flank steak||3⁄4 Pound|
|Ground cumin||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|8 inch flour tortillas||4|
|Vegetable oil||1 Teaspoon|
|Sliced onion||2 Cup (32 tbs)|
|Green bell pepper strips||1⁄3 Cup (5.33 tbs)|
|Red bell pepper strips||1⁄3 Cup (5.33 tbs)|
|Yellow bell pepper strips||1⁄3 Cup (5.33 tbs)|
|Lime juice||1 Tablespoon|
|Non fat sour cream||1⁄4 Cup (4 tbs)|
Trim fat from steak.
Slice steak diagonally across grain into thin strips.
Combine steak, cumin, chili powder, salt, garlic powder, black pepper, and ground red pepper in a heavy-duty, zip-top plastic bag; seal bag, and shake Well to coat.
Heat the tortillas according to package directions.
Heat oil in a large nonstick skillet (over medium-high heat until hot.)
Add steak, onion, and bell peppers; saute 6 minutes or until steak is done.
Remove from heat; stir in lime juice.
Divide evenly among warm tortillas, and roll up.