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Beef and Vegetable Fajitas

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"A lot of beef fajita recipes call for marinating the steak for at least 30 minutes before cooking, but we have found that you get more flavor (and save time) by simply drizzling the cooked steak with lime juice and letting the meat rest for 10 minutes before slicing. Serve with shredded cheese, and guacamole or sour cream."

List of Ingredients

â—¦ 1 flank steak (about 1 ½ pounds)
â—¦ Salt and pepper
â—¦ 2 tablespoons vegetable oil
â—¦ 4 tablespoons lime juice from 2 limes
â—¦ 1 red onion, halved and sliced thin
â—¦ 1 red bell pepper, seeded and sliced thin
â—¦ 1 ½ teaspoons chili powder
â—¦ 1 cup frozen corn, thawed
â—¦ 8 (6-inch) flour tortillas, warmed
â—¦ ½ cup chopped fresh cilantro


Recipe

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, about 5 minutes per side. Transfer to plate and drizzle with 2 tablespoons lime juice. Tent with foil and let rest 10 minutes.

Heat remaining oil in empty skillet over medium heat until shimmering. Add onion, bell pepper, and chili powder and cook until softened, about 5 minutes. Stir in corn and remaining lime juice and cook until heated through, about 1 minute. Transfer to serving platter.

Slice steak thin on bias and against grain. Transfer to platter with vegetable mixture. Serve with tortillas, passing cilantro at table.

Serves 4