Spicy Beef Fajitas

• 8 flour tortillas (6-inch size)
• 1 tablespoon vegetable oil, such as safflower
• 2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise
• 1 red onion, halved lengthwise and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 to 2 jalapeno chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Coarse salt and freshly ground pepper
• 1 pound cooked flank steak (see page 194), thinly sliced against the grain
• 2 tablespoons fresh lime juice
• Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

1. Hold each tortilla with tongs and heat over a gas-burner flame until warm.
2. (Alternatively, wrap stacked tortillas in foil, and heat in a 375F oven.)
3. Wrap in a kitchen towel to keep warm.
4. Heat oil in a large skillet over medium-high.
5. Add bell peppers, onion, garlic, jalapeno, cumin, and coriander; season with salt and pepper.
6. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes.
7. Add steak and cook until heated through, about 2 minutes.
8. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
9. Serve beef mixture with tortillas and accompaniments, as desired.

flour tortillas, vegetable oil, red bell peppers, red onion, garlic, jalapeno chiles, ground cumin, ground coriander, salt, lime juice, sour cream

Taken from www.epicurious.com/recipes/food/views/spicy-beef-fajitas-387976 (may not work)