Under 30 Minutes
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.
- 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
In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally.
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.
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.