In a small bowl, combine the sliced steak and 1 tablespoon of fajita seasoning. Toss the two together until all pieces of steak are evenly coated with seasoning. Set aside.
16 ounces flat iron steak, 1 1/2 tablespoons fajita seasoning
In a separate medium bowl, combine the vegetables and remaining ½ tablespoon of fajita seasoning. Toss to combine.
1 green bell pepper, 1 red bell pepper, 1 white onion
Heat a large skillet or flat iron griddle over medium - high heat. When the skillet is hot, add the oil and the vegetables. Cook for 3 to 4 minutes just until the vegetables begin to soften around the edges. Add the strips of steak and meat with the vegetables while stirring frequently. Cook for 4 to 6 minutes or until desired doneness is reached.
1 tablespoon canola oil
Remove from the pan, and serve with warm tortillas, guacamole, and sour cream.
8 small tortillas
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a 4-ounce serving (two small fajitas). Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.