Steak Fajitas

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Steak Fajitas

 

1 pound flank steak, thinly sliced against the grain

1  onion, thinly sliced

2  red bell peppers, seeded and thinly sliced

1  jalapeno, seeded (if desired) and thinly sliced

1 teaspoon chili powder

1 teaspoon hot sauce

  kosher salt

4  1-quart resealable plastic freezer bags

4 teaspoons olive oil

8  8-inch flour tortillas, warmed

  store-bought refrigerated fresh salsa (optional)

  sour cream (optional)

Directions

 

1. Freeze It: In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.

 

2. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

 

3. Cook It: In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).

 

4. Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.

 

5. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.

 

6. Serve with the tortillas and, if desired, the salsa and sour cream.