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.
Everyday Food, December 2003
- Prep Time 10 minutes
- Total Time 55 minutes
- Yield Serves 4
- 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.
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