Recipes Ingredients Meat & Poultry Beef Recipes Seared-Steak Fajitas 3.7 (67) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 26, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 For a fast, low-calorie dinner, try our take on steak fajitas. Top round steak, a very lean cut of beef, is marinated in soy sauce and lime juice before being seared to perfection in a pan with fragrant garlic. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe. Ingredients ¾ pound top round steak 1 tablespoon soy sauce ¼ cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving 1 tablespoon extra-virgin olive oil 1 garlic clove, minced Coarse salt and ground pepper 2 medium green bell peppers, seeded and thinly sliced 1 large white onion, halved and thinly sliced 8 corn tortillas, warmed ½ cup grated white cheddar (2 ounces) 1 large tomato, chopped Cilantro sprigs, for serving Directions In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside. 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 and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro. Cook's Notes 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. Print