1 1/2 pounds flank steak
1 Tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 Tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers (ribs and seeds removed), cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 flour tortillas (8 inches)
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
1 Tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 Tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers (ribs and seeds removed), cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 flour tortillas (8 inches)
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
1. Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
2. Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium-rare. Transfer steak to a plate; cover with foil, and set aside.
3. In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
4. Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
5. To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.
2. Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium-rare. Transfer steak to a plate; cover with foil, and set aside.
3. In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
4. Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
5. To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.
Serves 4
~Laura L.
source: Martha Stewart
*I'm a fan of Chile's steak and portabello fajitas, so I make mine with those instead of peppers. Yum!
2 comments:
Yum! We've been making this recipe for years - it's so good!
Serves 4.
Post a Comment