20 Minute Steak Fajitas

Instructions

In a small bowl, stir together 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Set aside.

Thinly slice 1 1/2 pounds flank steak against the grain. Slice 3 medium multi-color bell peppers, 1 medium red onion, and 8 ounces of mushrooms. Mince 2 cloves of garlic.

Heat a large skillet over high heat. Add in 2 tablespoons olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms. Cook until the vegetables are tender-crisp, about 7 minutes, stirring frequently.

During the last two minutes of cooking add in half of your seasoning mix and 2 cloves minced garlic Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and set aside on a plate or in a bowl.

Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet. Sprinkle the remaining fajita seasoning and 1 tablespoon Worcestershire sauce over the steak. Cook, tossing constantly, for 2 to 3 minutes for medium-rare doneness (cook for an additional 3 to 4 minutes if you prefer well-done steak).

When the steak is cooked, add the cooked vegetables back to the skillet. Drizzle with 1/4 cup lime juice and toss everything together to combine.

Serve the steak fajitas on warm flour tortillas. Add optional toppings like sour cream, cilantro, guacamole, or salsa.

Main Dish