Seared Steak, Pepper & Onion Fajitas
by Abigail Johnson Dodge
These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.
Serves two.
To learn more, read the article:
Just Sear & Slice for Great Steak Dinners
1/2 tsp. coarse salt; more to taste
Scant 1/4 tsp. freshly ground black pepper; more to taste
Scant 1/4 tsp. ground cumin
Good pinch cayenne
1 Tbs. canola oil
9 oz. New York strip steak, 1-inch thick
1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
1 small yellow onion, halved and thinly sliced
2 tsp. minced fresh jalapeño (cored and seeded first)
1 tsp. minced garlic
2 Tbs. fresh lime juice
3 Tbs. coarsely chopped fresh cilantro leaves
To serve:
Four 8- to 8-1/2-inch flour tortillas, warmed
1 small ripe avocado, peeled and thinly sliced
Sour cream
Chopped fresh tomatoes or jarred salsa
Fresh cilantro sprigs
Combine the salt, pepper, cumin, and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes. (it will be very rare but will cook more as it rests). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm.
Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
nutrition information (per serving):
Calories
(kcal):
680;
Fat
(g):
36;
Fat Calories
(kcal):
230;
Saturated Fat
(g):
10;
Protein
(g):
38;
Monounsaturated Fat
(g):
17;
Carbohydrates
(g):
54;
Polyunsaturated Fat
(g):
7;
Sodium
(mg):
900;
Cholesterol
(mg):
90;
Fiber
(g):
10;
photo: Scott Phillips
From Fine Cooking 47
, pp. 47
October 1, 2001
