Categories: Mexican
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 medium red onion, halved and cut into 1/4-inch slices
- 2 medium red or yellow bell peppers, cut into 1/4-inch strips
- 1/4 cup vegetable oil
- 1 1/3 lb beef flank steak
- 6 tortillas from 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas
- Lime wedges, sour cream, Old El Paso™ mild salsa, guacamole, chopped fresh cilantro, as desired
Directions
- Position oven rack 4 inches from broiler. Spray 18×13×1-inch pan with cooking spray. In small bowl, mix chili powder, cumin, salt and garlic powder.
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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.
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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.
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Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with remaining ingredients.