Flank Steak & Veggie Fajitas

• Serves: -
• Prepare Time: -
• Cooking Time: -
• Difficulty: Easy

Pillsbury

Ingredients

• 2 TBSP Chili Powder
• 2 TSP Ground Cumin
• 2 TSP Salt
• ½ TSP Garlic Powder
• 1 Red Onion (halved and cut into ¼ inch slices)
• 3 Bell Peppers - 1 orange, 1 red, 1 yellow (cut into ¼ inch slices)
• ¼ Cup Vegetable Oil
• 1-½ Pound Beef Flank Steak
• Flour Tortillas
• Sour Cream, Salsa, Guacamole (as desired)

Directions

1. Position oven rack 4 inches from broiler. Spray 18x13x1-inch pan with cooking spray. In small bowl, mix chili powder, cumin, salt and garlic powder.
2. In large bowl, toss onion, bell peppers, 2 tablespoons of the vegetable oil and 1 tablespoon of the seasoning mixture; mix until evenly coated. Transfer vegetable mixture to pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining seasoning mixture. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
3. Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Stir vegetables, and return to oven 2 to 6 minutes or until vegetables are blackened in spots.
4. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with remaining ingredients.