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Under 30 Minutes

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: 15 mins
    total time: 15 mins
  • servings: 4

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

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.

Directions

  1. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, October 2010

Reviews (1)

  • 5 Mar, 2011

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