Steak Fajitas on the Fly

Blogger Shawn Syphus of I Wash You Dry turns to fajitas for a quick, flavor-packed dinner.

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  • prep time 10 min
  • total time 20 min
  • ingredients 8
  • servings 4
 

Ingredients

1
lb beef sirloin steak, cut across grain into thin strips
2
limes
1
teaspoon ground cumin
Salt
2
poblano chiles, stem and seeds removed, thinly sliced
3/4
cup sour cream
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
8
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine beef with juice from 1 of the limes and 1/2 teaspoon of the cumin. If desired, season with salt. Stir to coat beef; set aside.
  • 2 Heat 10-inch cast-iron skillet over medium-high heat until it starts to smoke. Reduce heat to medium-low. Add poblano chiles; let cook without stirring 1 minute. Stir; cook 1 minute longer or until chiles are slightly charred and begin to soften. Remove from skillet; place in covered bowl to keep warm.
  • 3 Spray skillet with cooking spray. Add beef; cooking briefly on each side until no longer pink. Remove from heat; place beef in same covered bowl to keep warm.
  • 4 In blender or food processor, place sour cream, remaining 1/2 teaspoon cumin, dash of salt and the green chiles. Cover; process until smooth.
  • 5 Heat tortillas as directed on package. Serve beef and poblano chiles topped with sour cream sauce in warm tortillas; fold up. Serve each with lime wedge from remaining lime.
  • 1 In medium bowl, combine beef with juice from 1 of the limes and 1/2 teaspoon of the cumin. If desired, season with salt. Stir to coat beef; set aside.
  • 2 Heat 10-inch cast-iron skillet over medium-high heat until it starts to smoke. Reduce heat to medium-low. Add poblano chiles; let cook without stirring 1 minute. Stir; cook 1 minute longer or until chiles are slightly charred and begin to soften. Remove from skillet; place in covered bowl to keep warm.
  • 3 Spray skillet with cooking spray. Add beef; cooking briefly on each side until no longer pink. Remove from heat; place beef in same covered bowl to keep warm.
  • 4 In blender or food processor, place sour cream, remaining 1/2 teaspoon cumin, dash of salt and the green chiles. Cover; process until smooth.
  • 5 Heat tortillas as directed on package. Serve beef and poblano chiles topped with sour cream sauce in warm tortillas; fold up. Serve each with lime wedge from remaining lime.

EXPERT TIPS

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Expert Tips

Sauté some sliced onions with the poblano chile strips for a more filling fajita.

To easily slice the steak into thin strips, place the steak in the freezer for 20 minutes before slicing with a sharp knife.

Nutritional information

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