New This Month

Seared Spicy Fajitas

13

Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.

Source: Everyday Food, June 2007

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
  • 2 red bell peppers (ribs and seeds removed), halved and thinly sliced
  • 1 red onion, halved and thinly sliced
  • 1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas (6-inch)
  • Sour cream and lime wedges, for serving

Directions

  1. In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.

  2. Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.

  3. Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.

  4. Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

Reviews Add a comment

  • MS12157780
    10 JAN, 2011
    NatalieDM, it tells you under the recipe, just before the green asterisk that points out more ideas like this. From Everyday Food, June 2007 And I love this easy recipe!
    Reply
  • scmacri
    4 AUG, 2008
    I'm originally from Texas (now in NY) and these were the best fajitas I've had in years! It tasted as if I was back in Tex-Mex land! I would recommend to cut the salt in half ... it was too salty for my taste, but otherwise INCREDIBLE!
    Reply
  • gailanne
    23 JUL, 2008
    Natalie these recipes are always from the magazine.
    Reply
  • NatalieDM
    22 JUL, 2008
    For those of us who subscribe to Everday Food, it sure would be nice if these recipes included a cite if it's from the magazine. That way we would not have to print it; we could just grab that issue. Thank you.
    Reply