Fajitas are a fast, fresh, one-skillet dinner. Especially when the steak is already marinated and the veggies come pre-sliced. Just add sizzle.
What You Get
Fajita vegetable mix
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a frying pan over medium-high heat, warm 1 tablespoon canola oil. Add the fajita vegetables and sauté until soft and starting to brown, about 5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the pan to the heat, and add another 1 tablespoon canola oil. Add the steak and sear, stirring once or twice, until done to your liking, 3 minutes for medium rare. Return the vegetables to the pan, season with salt and pepper, and toss to combine. Set aside and keep warm.
Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the steak and vegetables. Drizzle with the tomatillo-avocado salsa and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.