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Beef and Mixed Pepper Fajitas with Salsa Recipe


This is a yummy dinner with beef, colorful peppers, and a fresh salsa. You cook the beef and peppers in a pan. Then you make a salsa with tomatoes, onions, and more. Wrap it all in a tortilla and eat!


1 lb flank steak
1 green bell pepper
1 orange bell pepper
1 large white onion
2 medium tomatoes
1 jalapeño
1/4 cup fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
8 corn tortillas
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper


Wash and dry the bell peppers. Remove the seeds and slice them into thin strips.
Peel and thinly slice the white onion.
Heat a skillet over medium-high heat with 2 tablespoons of olive oil.
Season the flank steak with salt, pepper, smoked paprika, and garlic powder.
Place the steak in the skillet and cook to your liking, about 3-4 minutes per side for medium-rare. Transfer to a plate and cover with foil.
In the same skillet, add the sliced bell peppers and onion. Cook, stirring often, until they are soft, about 5 minutes.
While the vegetables cook, make the salsa. Dice the tomatoes and jalapeño, and chop the cilantro. Mix them in a bowl with lime juice, 1 tablespoon of olive oil, and a pinch of salt.
Slice the steak against the grain into thin strips.
Add the steak strips back to the skillet with the vegetables, stir to combine, and cook for another 2 minutes.
Warm the corn tortillas in a separate pan or directly over the stove flame for a few seconds on each side.
To serve, spoon the steak and pepper mixture onto the tortillas and top with the fresh salsa.

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