Steak Fajitas

By dette

To get hot, sizzling, restaurannt=style fajitas, you want to be sure to cook the steak strips in single layer over high heat. That way, each strip of meat sears and browns on the outside, while the inside stays tender and juicy. Cooking the strips will be a bery quick process (like cooking steak in a wok for a stir fry), so make sure you watch as they cook and that you remove the meat from the pan as soon as it's done.

Ingredients

• 8 fajita-sized (about 6") low carb, whole wheat flour
• tortillas
• 1 1/2 tsp salt free Southwest or Mexican seasoning
• (I used Mrs Dash)
• 1 (1 pound) london broil, cut agianst the grain into
• strips
• Salt to taste
• Olive Oil spray
• 2 large green bell peppers, cut into strips
• 1 medium onion, cut into strips
• 1 tbsp freshly minced garlic
• 1/4 c. fat free sour cream
• 1/2 c. fresh salsa or pico de gallo (refrigerated, not
• jarred), drained if watery
• 4 tsp minced seeded jalapeno chile papper (wear
• platic gloves when handling)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400. Stack the tortillas on a large sheet of aluminum foil and roll the foil into a tube to enclose the tortillas. Seal the ends. Heat the tortillas in the oven for about 5 minutes, or until warm.

Sprinkle the seasoning evenly over the steak strips and season with salt. Toss the meat well.

Place a large nonstick ckillet over medium-high heat. When hot, lightly mist with the olive oil spray. Add the
bell peppers and cook, stirring, until beginning to soften, 3-5 minutes. Add the onion and garlic and cook, stirring, until tender and lightly browned, about 5 minutes. Transfer the vegetables to a bowl and cover to keep warm.

Return the skillet to high heat. When hot, respray the pan. In batches if necessary, add the steak strips in a single layer. Cook, stirring occasioally, until the meat is lightly browned on the outside and slightly pinbk inside, 1-2 minutes. Add the sauteed vegetables and toss with the meat until warm.

Unroll the warmed tortillas., Place 2 tortillas side by side on each of 4 large dinner plates. Divide the steak mixture evenly amoung the tortillas and top with the sour cream and salsa or pico do gallo. Sprinkle jalapeno evenly over the fajitas and serve.