Seared Steak Fajitas
- 3/4 pound top round steak
- 1 tablespoon soy sauce
- 1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus lime wedges for serving
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 2 medium green bell peppers, ribs and seeds removed, thinly sliced
- 1 large onion, halved and thinly sliced
- 8 corn tortillas (6-inch), warmed (see note)
- 1/2 cup grated white cheddar cheese (2 ounces)
- 1 large tomato, chopped
- Cilantro sprigs, for serving
- 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 remaining 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 large cast-iron or other heavy skillet, heat remaining 1 teaspoon oil over medium-high.
- Cook steak, about 2 minutes per side for mediumrare.
- Transfer to a cutting board, tent with foil and let rest.
- Add bell peppers and onion to pan; season with salt and pepper.
- Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes.
- Stir in reserved garlic oil.
- Thinly slice steak against the grain and serve with vegetables, tortillas, cheese, tomato, and cilantro.
- To warm the corn tortillas, use tongs to toast them on a gas-stove burner for about 30 seconds per side.
- Or wrap them (stacked) in damp paper towels and microwave for 30 to 60 seconds, just until softened.
- (Per Serving)
- Calories: 390
- Fat: 16.5g (6.1g Saturated Fat)
- Protein: 28.3g
- Carbohydrates: 34.1g
- Fiber: 5.6g
steak, soy sauce, lime juice, extravirgin olive oil, garlic, salt, green bell peppers, onion, corn tortillas, grated white cheddar cheese, tomato, cilantro
Taken from www.epicurious.com/recipes/food/views/seared-steak-fajitas-387654 (may not work)