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Under 30 Minutes

Seared-Steak Fajitas

For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.

  • Prep:
  • Total Time:
  • Servings: 4
Seared-Steak Fajitas

Source: Everyday Food, October 2010

Ingredients

  • 3/4 pound top round steak
  • 1 tablespoon soy sauce
  • 1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 medium green bell peppers, seeded and thinly sliced
  • 1 large white onion, halved and thinly sliced
  • 8 corn tortillas, warmed
  • 1/2 cup grated white cheddar (2 ounces)
  • 1 large tomato, chopped
  • Cilantro sprigs, for serving

Directions

  1. In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally.

  2. Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.

  3. Add peppers, onion, and crushed garlic clove to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Squeeze lime juice. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.

Cook's Note

To warm up corn tortillas, wrap in damp paper towels and microwave them for 1 minute, or toast them over a stovetop burner using tongs.

Reviews (1)

  • Angelalina 5 Mar, 2011

    These were delicious and easy to make, one of the top fajita recipes I've found!

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