oven-baked steak fajitas
My adopted hometown has a lot of ethnic diversity -- including a large Latino segment. What this means is a really great variety of authentic Mexican restaurants. And I fell in love with fajitas. In my quest to find a make-at-home fajita recipe, I came across this one in a Reader's Digest (Hunts) recipe. Easy, makes a nice presentation, can work easily as a take-away recipe, it's nearly perfect. My only problem is that you don't get the crusty bits from searing them on a cast iron skillet. . .
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 pound flank steak, cut into thin strips
- 14 1/2 ounces diced tomates with mild green chilies
- 1 medium green bell pepper, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 - onion, cut into thin strips
- 10 - flour tortillas, fajita size
- - or corn tortillas (see additional instructions)
How To Make oven-baked steak fajitas
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Step 1Preheat oven to 400*F.
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Step 2Combine oil, chili powder, cumin, and salt in a 9" x 13" baking dish. -
Step 3Add steak, tomatoes, peppers, and onion; mix well.
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Step 4Bake uncovered for 25 minutes.
-
Step 5Serve wrapped in warm tortillas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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