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    You are in: Home / Recipes / Flank Steak Fajitas Recipe
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    Flank Steak Fajitas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    CarolAT's Note:

    This is a simple flank steak fajita recipe served with a traditional radish salad that you will really enjoy with your fajitas. This is a Good Housekeeping recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
    2. 2
      Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
    3. 3
      Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
    4. 4
      Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
    5. 5
      Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

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    Nutritional Facts for Flank Steak Fajitas

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.5
     
    Calories from Fat 255
    32%
    Total Fat 28.4 g
    43%
    Saturated Fat 9.6 g
    48%
    Cholesterol 69.6 mg
    23%
    Sodium 973.9 mg
    40%
    Total Carbohydrate 86.8 g
    28%
    Dietary Fiber 8.5 g
    34%
    Sugars 4.6 g
    18%
    Protein 45.8 g
    91%

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