Ingredients for Seared Steak Pepper Onion Fajitas From Fine Cooking
- 1 tsp Coarse Salt
- 1/2 tsp Black Pepper
- 1 tbsp Ground Cumin
- 1/4 tsp Cayenne
- 1 tbsp Canola Oil
- 1 1/2 pounds Strip Steaks
- 1 large Yellow Bell Pepper, thinly sliced
- 1 medium Yellow Onion, thinly sliced
- 1 Fresh Jalapeno, minced
- 2 cloves Garlic, minced
- 2 tbsp Fresh Lime Juice
- 1/4 cup Fresh Cilantro Leaves, chopped
- warm Flour Tortillas
- sliced Avocado
- Sour Cream
- chopped Fresh Tomatoes
- Cilantro sprigs
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How to Make Seared Steak Pepper Onion Fajitas From Fine Cooking
- In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon ground cumin, and 1/4 teaspoon cayenne pepper.
- Rub the seasoning mixture evenly over both sides of a 1-pound steak (such as sirloin or flank).
- Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet over medium-high heat until very hot but not smoking.
- Sear the steak for 3 minutes per side, for a total of 6 minutes.
- Remove the skillet from the heat, transfer the steak to a cutting board, and loosely tent with foil to rest for 5 minutes.
- Return the skillet to medium heat. Add 1 large bell pepper (any color), thinly sliced, and 1 medium onion, thinly sliced. Sauté, stirring frequently, until softened, about 8 minutes.
- Add 1 jalapeño pepper, minced, and 2 cloves garlic, minced. Cook until softened and fragrant, about 1 minute.
- Remove the skillet from the heat and stir in 2 tablespoons lime juice, scraping up any browned bits from the pan.
- While the vegetables are cooking, trim the fat from the steak and cut it against the grain into thin slices.
- Add the sliced steak and any accumulated juices to the skillet.
- Toss to combine and heat through.
- Stir in 1/4 cup chopped cilantro. Season with additional salt and pepper to taste.
- Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
15g
Fat
66g
Carbs
16g
