Pan-Grilled Flank Steak Fajitas
Here's a delicious dish that you can get on the table in less than 30 minutes...it features slices of pan-grilled flank steak simmered in picante sauce and served in tortillas with black beans and tangy sour cream.
Ingredients
1.5 pounds beef flank steak
1 tablespoon vegetable oil
1 jar (16 ounces) Pace® Picante Sauce
1 cup black beans, rinsed and drained
8 (6-inch) corn tortilla, warmed
0.25 cup sour cream (optional)
1 tablespoon vegetable oil
1 jar (16 ounces) Pace® Picante Sauce
1 cup black beans, rinsed and drained
8 (6-inch) corn tortilla, warmed
0.25 cup sour cream (optional)
Instructions
Using a sharp knife, score the steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Heat the oil in a 12-inch skillet or grill pan over medium-high heat. Add the steak and cook for 8 minutes or until it's well browned on both sides.
Add the picante sauce. Reduce the heat to low and cook for 3 minutes for medium-rare or to desired doneness. Remove the steak from the skillet and let stand for 5 minutes. Add the beans to the skillet and heat through.
Slice the steak on the diagonal. Divide the steak and bean mixture evenly among the tortillas. Top with sour cream, if desired and wrap the tortillas around the filling.
Add the picante sauce. Reduce the heat to low and cook for 3 minutes for medium-rare or to desired doneness. Remove the steak from the skillet and let stand for 5 minutes. Add the beans to the skillet and heat through.
Slice the steak on the diagonal. Divide the steak and bean mixture evenly among the tortillas. Top with sour cream, if desired and wrap the tortillas around the filling.
Pan-Grilled Flank Steak Fajitas
Here's a delicious dish that you can get on the table in less than 30 minutes...it features slices of pan-grilled flank steak simmered in picante sauce and served in tortillas with ...
Directions
Print
Using a sharp knife, score the steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Heat the oil in a 12-inch skillet or grill pan over medium-high heat. Add the steak and cook for 8 minutes or until it's well browned on both sides.Add the picante sauce. Reduce the heat to low and cook for 3 minutes for medium-rare or to desired doneness. Remove the steak from the skillet and let stand for 5 minutes. Add the beans to the skillet and heat through.Slice the steak on the diagonal. Divide the steak and bean mixture evenly among the tortillas. Top with sour cream, if desired and wrap the tortillas around the filling.
Ingredients
1.5 pounds beef flank steak1 tablespoon vegetable oil1 jar (16 ounces) Pace® Picante Sauce1 cup black beans, rinsed and drained8 (6-inch) corn tortilla, warmed0.25 cup sour cream (optional)
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