Marinated Steak Fajitas Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings10
MethodMain Ingredient
Interest Group


 Beef flank steak1 Pound
 Bottled chili sauce3 Tablespoon
 Water2 Tablespoon
 Worcestershire sauce1 Tablespoon
 Dried oregano1 Teaspoon, crushed
 Chili powder1⁄2 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Black pepper1⁄8 Teaspoon
 7 inch flour tortillas10
 Non stick cooking spray1
 Sweet peppers2 Small, cut into thin bite-size strips (Red / Yellow / Green)
 Onion1 Small, cut into thin wedges

Nutrition Facts

Serving size

Calories 190 Calories from Fat 67

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 18.6 mg

Sodium 318.1 mg13.3%

Total Carbohydrates 18 g6.1%

Dietary Fiber 1.6 g6.4%

Sugars 1.9 g

Protein 12 g24.7%

Vitamin A 3.6% Vitamin C 23.1%

Calcium 2.7% Iron 10.7%

*Based on a 2000 Calorie diet


Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Place meat in a plastic bag set in a shallow dish.
For marinade, in a small bowl stir together chili sauce, water, Worcestershire sauce, oregano, chili powder, garlic powder, and black pepper.
Pour over meat; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Coat a large nonstick skillet with cooking spray.
Heat over medium-high heat.
Add half of the meat mixture.
Cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Remove meat from skillet.
Repeat with remaining meat mixture (add 1 teaspoon cooking oil if necessary).
Remove meat from skillet, reserving juices in skillet.
Add the pepper strips and onion wedges to reserved juices in skillet.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender.
Stir the meat into vegetable mixture.
Heat through.
To serve, place about 1/2 cup of the meat mixture on each tortilla.
Roll up tortillas.