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Steak Fajitas

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"No wonder this steak-in-a-skillet dish is so popular: It is quick and simple to prepare, literally sizzles when brought to the table, and allows guests to engage in the fun of assembling their own plates. It also makes excellent use of less costly cuts of meat, which is how the dish came to be created. Vaqueros (cowboys) working on ranches would grill these inexpensive cuts, including skirt steak (this long strip was referred to as faja, or "belt"), to eat with tortillas and grilled onions, and which were then dubbed tacos de fajitas. While you may find versions made with chicken or even shrimp, beef is still the preferred choice in Longhorn country."

List of Ingredients

â—¦ 1 teaspoon ground cumin
â—¦ ½ teaspoon ground coriander
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 pound skirt steak, cut crosswise into 2 equal pieces
â—¦ 2 red bell peppers, halved crosswise, ribs and seeds removed, and thinly sliced
â—¦ 1 red onion, halved and thinly sliced
â—¦ 1 to 2 jalapeño chiles, very thinly sliced lengthwise (ribs and seeds removed for less heat, if desired)
â—¦ 2 tablespoons fresh lime juice
â—¦ 8 flour tortillas (6-inch)
â—¦ Sour cream and lime wedges, for serving


Recipe

In a small bowl, combine the cumin, coriander, 2 teaspoons salt, and ½ teaspoon pepper. Pat dry steaks with paper towels, then rub steaks all over with spice mixture. Heat a large skillet over medium-high; add meat (if necessary, cut into smaller pieces to fit in skillet, and work in batches to avoid crowding pan). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with foil and let rest for 5 to 10 minutes.

Meanwhile, reduce heat to medium. Add bell peppers, onion, and chiles to skillet; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice and stir, scraping up browned bits in skillet with a wooden spoon.

Working with one at a time, heat tortillas in a dry skillet over medium-high 5 seconds, then flip and heat 5 seconds more. (Alternatively, stack tortillas and wrap in a damp kitchen towel or paper towels; heat in microwave 30 seconds.) Thinly slice steaks crosswise, and serve with tortillas, bell pepper mixture, sour cream, and lime wedges.

Serves 4