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Steak Fajitas

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"There used to be a Tex-Mex restaurant in East Hampton called Little Rock Rodeo and we loved their fajitas. This is a remembered flavor for me; I tried to duplicate those fajitas with seared steak, sweet peppers, hot peppers, onions, and lots of good cheese on top."

List of Ingredients

â—¦ 1 (1 ½-inch-thick) New York strip steak (about ¾ pound)
â—¦ Kosher salt
â—¦ Good olive oil
â—¦ 1 teaspoon whole cumin seeds
â—¦ 1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips
â—¦ 1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips
â—¦ 1 poblano pepper, seeded and cut in ¼-inch-wide strips
â—¦ 1 large jalapeño pepper, seeded and cut in very thin strips
â—¦ 1 medium red onion, halved and thinly sliced in half-rounds
â—¦ 1 tablespoon minced garlic (3 cloves)
â—¦ 6 (8-inch) flour tortillas
â—¦ 6 ounces grated Monterey Jack cheese
â—¦ 6 ounces grated Manchego cheese (not aged)
â—¦ Sliced scallions, white and green parts, for serving


Recipe

Preheat the oven to 400 degrees.

Heat a large (12-inch) cast-iron skillet over medium-high heat for 3 minutes. Pat the steak dry with paper towels and sprinkle it generously on both sides with salt. Sear the steak in the hot dry skillet for 2 minutes on each side, then place the skillet in the oven and roast the steak for 4 minutes. Remove from the oven, place the steak on a plate, cover with aluminum foil, and allow to rest for 12 minutes. Lower the oven to 350 degrees.

Pour 2 tablespoons olive oil into the same skillet and heat over medium-high heat. Add the cumin seeds and sauté for 1 to 1 ½ minutes, until fragrant. Add all four peppers and the red onion and sauté for 10 minutes, stirring occasionally, until the vegetables are tender and beginning to blister and brown. About halfway through, stir in the garlic and 2 teaspoons salt. Remove from the heat and slice the steak crosswise ¼-inch thick. Stir the steak and the juices into the vegetables.

Meanwhile, wrap the tortillas in aluminum foil and heat them in the oven for 10 to 15 minutes. Combine the two cheeses in a bowl.

Lay one tortilla on a plate and sprinkle on some of the cheese, leaving a border. Spoon some steak and vegetables on top, sprinkle with scallions, and roll up tight. Repeat for the remaining five tortillas and serve hot.

Makes 6 fajitas



• You can also serve this family-style: place the skillet on the table with a plate of the warm tortillas and a bowl with the cheeses, and let everyone assemble their own fajitas.