Heat a non-stick frying pan over high heat for 2 minutes. Combine fajita seasoning and oil in a bowl. Add steak and toss to coat.
Add half of the seasoned steak to very hot pan. Sizzle for 40 seconds before turning and cook for a further minute. Remove from pan and repeat with remaining steak. Return all cooked steak to pan. Add onion and capsicum, cook for 3 minutes and squeeze over lime juice.
Open tortilla pack, discard freshness sachet. Microwave 8 tortillas in pouch on high/850 watt/100 percent for 1 minute* or remove from pouch, wrap 8 tortillas in foil and heat in oven at 180°C for 10 minutes.
Place steak, onion and capsicum onto warmed tortilla and top with salsa. Wrap and enjoy.
Hint: try cooking on the barbecue. Chargrill tortillas by cooking one side on the barbecue grill for 10 seconds while cooking steak on the hot plate.
For perfect fajitas:
1. The hotter the pan, the louder the sizzle, the more tender the meat
2. Oil the meat not the pan
3. Cook meat in 2 batches to keep pan sizzling hot
* Times may vary depending on microwave wattage. Decrease time for fewer tortillas.
