Steak Fajitas

Steak Fajitas

Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeño, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags

Cook It:
4 bags frozen fajita mixture 4 teaspoons olive oil 8 8-inch flour tortillas, warmed Store-bought refrigerated fresh salsa (optional) Sour cream (optional)

Freeze It:In a large bowl, combine the steak, onion, bell peppers, jalapeýo, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

Cook It:In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet. Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired.Yield: Makes 4 servings
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NUTRITION PER SERVINGCALORIES 533(33% from fat); FAT 19g (sat 6g); CHOLESTEROL 40mg; CARBOHYDRATE 55g; SODIUM 1085mg; PROTEIN 33g; FIBER 4g; SUGAR 4g