Simple and versatile, they’re great for the whole family. If you are short on time, use pre-marinated beef from your grocer’s meat counter.
Prep time: 10 minutes (plus 1 hour marinating time) | Cook time: 10 minutes
- ¾ cup Pineapple juice
- ¼ cup Worcestershire sauce
- Remaining ingredients
- 1 pound flank steak, skirt steak or carne asada
- 2oz Hola Nola Fajita Seasoning or to taste
- 1 tablespoon Canola oil, divided
- 3 bell peppers of various colors, sliced
- 1 large red onion, thinly sliced
- 6 Hola Nola Wraps, White or Whole Wheat
Garnish ideas: hot sauce, guacamole, lime wedges, fresh cilantro, sour cream.
To prepare marinade, combine marinade ingredients in a zip-top plastic bag. Add steak to bag. Seal and marinate for 1 hour in refrigerator.
Remove steak from marinade; discard marinade. Sprinkle steak with Hola Nola Fajita Seasoning to taste.
Heat a large cast-iron skillet over high heat. Add 1-1/2 teaspoons canola oil to pan. As soon as oil begins to smoke, add steak to pan. Cook, undisturbed, 2-3 minutes, or until well seared. Turn and cook 2-3 minutes or until well seared on second side. Transfer steak to a bowl, cover with aluminum foil and let rest 5 minutes.
While steak rests, add remaining 1-1/2 teaspoons canola oil to pan. As soon as oil is hot, add peppers and onion. Use a metal spatula to scrape up browned bits from steak and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and cook another 2 minutes.
Slice steak against grain into strips and combine with vegetables. Heat Wraps in a skillet over medium-high heat. Serve fajitas on a large platter with wraps on the side. Serve with hot sauce, guacamole, lime wedges, cilantro and sour cream, if desired.
Number of Servings: 4-6