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Pepper Steak Fajitas

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"This beloved Tex-Mex dish is easy to make at home with sliced beef, a few vegetables, and a stack of tortillas. Top round steak is typical for fajitas, but flank, or skirt, or hanger steak, thinly sliced across the grain, works equally well."

List of Ingredients

â—¦ 4 cloves garlic, minced
â—¦ Juice of 2 limes
â—¦ 1 ½ pounds top round steaks, pounded and scored with a knife tip in a crosshatch pattern, or skirt steak
â—¦ Coarse salt and freshly ground black pepper
â—¦ 1 tablespoon vegetable oil
â—¦ 1 red or green bell pepper, cored, seeded, and sliced
â—¦ 1 onion, sliced
â—¦ 12 flour or corn tortillas, warmed


Recipe

Combine the garlic and lime juice in a small bowl and set aside. Heat a large heavy skillet (preferably cast iron) over high heat. Generously season the meat on both sides with salt and black pepper.

Swirl half the oil in the hot skillet. When it shimmers, add the meat and sear for 2 minutes on each side for medium-rare. Transfer the steaks to a plate (leaving the skillet on the heat) and pour the garlic-lime mixture over them.

Reduce the heat to medium-high and swirl the remaining oil in the skillet. Add the bell peppers and onions and sauté until soft and golden brown around the edges, 8 to 10 minutes. Slice the steak and return it to the skillet along with any accumulated juices. Serve the fajitas in the skillet with the tortillas on the side.

Serves 4 to 6