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Garlic-Lime Flank Steak Fajitas

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Fresh and extra flavourful thanks to steak marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, these easy fajitas, served with grilled peppers and onions, are restaurant quality at just 330 calories.
Created Feb 22, 2018
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  • 1 1/3 lb (675 g) beef flank steak, trimmed of visible fat
  • 1 package Old El Paso™ original taco seasoning mix
  • 1 tablespoon packed brown sugar
  • 1 tablespoon finely chopped garlic
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup lime juice
  • 2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
  • 1 cup sliced onions
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 6 (8-inch) Old El Paso™ large flour tortillas (from 8-count package), warmed as directed on package
  • Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired


  • 1
    Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
  • 2
    In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
  • 3
    Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometre inserted in thickest part of steak reads 135°F/60°C (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
  • 4
    Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
  • 5
    Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down centre of warmed tortillas. Top with remaining ingredients.

Expert Tips

  • Tip 1
    Flank steak varies in thickness. For best doneness results, select a cut that is even thickness.
  • Tip 2
    Either red or yellow onions may be used in this recipe.

Nutrition Information

330 Calories, 10g Total Fat, 28g Protein, 32g Total Carbs

Nutrition Facts

Serving Size:
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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