Entrée: United States – Tex-Mex Skillet

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

1 lb (450 g) flank or skirt steak, thinly sliced
2 green bell peppers, sliced into strips
1 large onion, sliced into strips
2 tomatoes, diced (for pico or garnish)
Juice of 1 lime
2 tbsp (30 ml) oil
1 tbsp (15 ml) chili powder or fajita seasoning
1 tsp (5 ml) ground cumin
Salt and pepper to taste
Young green onion tops, sliced, for garnish
Warm flour or corn tortillas, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toss sliced beef with lime juice, chili powder (or fajita seasoning), cumin, salt and pepper; let marinate 15–30 minutes.
2. Heat 1 tablespoon (15 ml) oil in a hot skillet or grill pan; sear beef in a single layer until browned but slightly pink inside; remove and keep warm.
3. Add remaining oil to the pan, sauté onion and bell pepper strips until charred at edges and tender-crisp.
4. Return beef to the pan, toss with vegetables to combine and heat through for 1–2 minutes.
5. Serve immediately with warm tortillas, diced tomatoes, and a sprinkle of sliced young green onion tops.

1. Toss sliced beef with lime juice, chili powder (or fajita seasoning), cumin, salt and pepper; let marinate 15–30 minutes.
2. Heat 1 tablespoon oil in a hot skillet or grill pan; sear beef in a single layer until browned but slightly pink inside; remove and keep warm.
3. Add remaining oil to the pan, sauté onion and bell pepper strips until charred at edges and tender-crisp.
4. Return beef to the pan, toss with vegetables to combine and heat through for 1–2 minutes.
5. Serve immediately with warm tortillas, diced tomatoes, and a sprinkle of sliced young green onion tops.