Rating: 3.69 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Steak is rubbed with cumin, coriander, salt, and pepper and seared in a pan to perfection. Add bell peppers, onion, and chiles, using lime juice to deglaze the pan and mix in those delicious browned bits. Once your components are ready, pile them high into tortillas with your desired toppings. 

Everyday Food, June 2007

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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Reviews (4)

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
01/10/2011
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!
Rating: Unrated
08/04/2008
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!
Rating: Unrated
07/23/2008
Natalie these recipes are always from the magazine.
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Rating: Unrated
07/22/2008
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.