Weeknight Skillet Fajitas

In honor of Julia Child’s 100th birthday this past week, I’ve been craving….Mexican.

Go figure.

The beauty of this meal is how fast you can pull it together and tweek it to your individual preferences.  If I had had them on hand, I certainly would have felt no qualms about adding diced avocado, sour cream, or salsa to the list of fixins’ for these fajitas.

To start, pat your steak dry with paper towel and season with salt and pepper on both sides.  The recipe calls for flank steak, but I decided to opt for a flat-iron steak instead.   Heat 1 tablespoon of vegetable oil over medium-high heat in a 10-inch skillet until just smoking.  Add the steak and brown on the first side for 3 to 5 minutes.  Flip the steak and continue to cook until meat registers 120 to 125 degrees (for medium rare), about 3 to 5 minutes longer.

Transfer the meat to a carving board, drizzle with the lime juice,  and cover loosely with foil.  Allow the meat to rest for 10 minutes.

Meanwhile, add the remaining tablespoon of vegetable oil to the now empty skillet and return to medium-high heat.  Add the bell pepper, onion, water, chili powder, cumin, hot sauce, and 1/4 teaspoon of salt.  I also opted to add jalapeno slices as well at this point for a little additional heat.

Of course, when I went to add the hot sauce, the cap fell off and instead of 1/4 teaspoon, I probably added more like 3 tablespoons.  Whoopsie!  Good thing I like heat!

Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.

Transfer to a serving platter and tent loosely with foil.

Stack tortillas on a plate and microwave, covered, until soft and hot, about 1 minute.

Slice the steak thin against the grain, arrange on platter with vegetables, and serve with tortillas.

Ingredients

  • 12 oz flank steak, trimmed
  • Salt and Pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 red bell pepper, seeded, and sliced into 1/4-inch wide strips
  • 1 small red onion, halved and sliced thin
  • 2 tablespoons water
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon hot sauce
  • 6 6-inch flour tortillas

Optional: sliced jalapeno, avocado, salsa, sour cream, lime wedges, cilantro

Recipe adapted from America’s Test Kitchen: Cooking for Two 2012

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Categories: Meat, Recipes

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