Weeknight Skillet Fajitas
From The America's Test Kitchen Family Cookbook
Courtesy of America's Test Kitchen.
- Servings: 6.
As stated in the introduction to this fast weeknight dinner recipe:
"If you want your fajitas on the spicy side, add a sliced jalapeño with the red bell peppers. Serve with salsa, sour cream, chopped avocado, shredded cheese, shredded lettuce, and lime wedges. Leftovers make great sandwich or omelet fillings.
- 1 (1 1/2 pound) flank steak, trimmed
- Salt and pepper
- 2 tablespoons fresh lime juice
- 2 red bell peppers, stemmed, seeded, and sliced thin
- 1 red onion, halved and sliced thin
- 2 tablespoons wter
- 1 teaspoon chili powder
- 1 teaspoon Tabasco
- 1/2 teaspoon cumin
- 12 (6-inch) flour tortillas
- Pat the steak dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the steak on the first side, about 5 minutes.
- Flip the steak over and continue to cook to the desired doneness, 3 to 6 minutes. Transfer to a large plate and drizzle with the lime juice. Tent with foil and let rest for 10 minutes.
- Meanwhile, add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the bell peppers, onion, water, chili powder, Tabasco, cumin, and 1/2 teaspoon salt. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer to a serving bowl.
- Stack the tortillas on a plate and cover with plastic wrap. Heat in the microwave until soft and hot, 30 seconds to 2 minutes.
- Slice the steak very thin across the grain. Arrange the beef on a platter and sereve with warm tortillas, vegetables, and any desired accompaniments. Let everyone assemble their own fajitas at the table.