Steak Fajitas

This is a great recipe because you can make 3 meals in one go. One batch for the night that you are making it on and two batches for another day in the freezer. Easy and quick. Perfect for the days when you want a good dinner with minimal effort.

Steak Fajitas

Adapted from Real Simple, June 2008
Yield: 2 serving per batch; 3 batches

3 marinating steaks, medium sized
2 onions, sliced
4-6 coloured bell peppers, sliced
2 jalapenos, sliced
3 teaspoons chili powder
3 teaspoons hot sauce
olive oil
flour tortillas
salsa (optional)
sour cream (optional)

Chop up the steak, onions, bell peppers and jalapeno. Split into 3 batches – I put two in freezer bags and one into the skillet. Put a teaspoon of chili powder and hot sauce in each batch (sometimes I also add a package of fajita seasonings between the 3 batches). Put the 2 bagged batches into the freezer.

Put the skillet over high heat. Add about a tablespoon of olive oil to the skillet. Cook, stirring, for about 10 minutes.

Serve with the tortillas and the salsa and sour cream, if desired.

(For the frozen batches: Heat oil in a skillet. Empty the frozen batch into the skillet. Cook, stirring, until the meat is cooked and the onions and peppers are soft, about 10-15 minutes. Serve as above.)

(5 P)

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