This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.
- 1 1/2 pounds flank steak
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Coarse salt and ground pepper
- 2 tablespoons canola oil
- 2 medium red onions, cut into 1/2-inch wedges
- 2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
- 4 garlic cloves, thinly sliced
- 8 (8-inch) flour tortillas
- Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium rare. Transfer steak to a plate; cover with foil, and set aside.
In same skillet, heat remaining tablespoon oil over medium-high heat. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.