Early Morning Fajitas

Early Morning Fajitas

Servings: 4 to 6

A Pan-Fry/Stir-Fry recipe with Harris Teeter Reserve Angus Flank, Reserve Angus Inside skirt or USDA Certified Tender Top blade



  • 1 1-pound Harris Teeter beef flank steak
  • 1 small white onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • ½ small red bell pepper, thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 6 eggs, beaten
  • 6 8-inch flour tortillas
  • ½ cup Colby Jack cheese


  1. In a skillet over medium heat, brown steak until it reaches 135° F on an internal meat thermometer for medium-rare doneness. Remove from skillet, and set aside.
  2. In same skillet, add onions, green bell peppers, red bell peppers, salt, pepper and cumin. Sauté about 5 minutes until tender.
  3. Add eggs, and scramble. Return beef to mixture. Heat for 1 minute.
  4. Heat flour tortillas on a hot skillet or griddle. Evenly distribute beef and egg mixture onto flour tortillas, sprinkle with cheese, and roll into burritos. Serve with your favorite salsa.