Weeknight Skillet Fajitas

From The America's Test Kitchen Family Cookbook

Courtesy of America's Test Kitchen.

Weeknight Skillet Fajitas

From The America's Test Kitchen Family Cookbook

Courtesy of America's Test Kitchen.

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.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stack the tortillas on a plate and cover with plastic wrap. Heat in the microwave until soft and hot, 30 seconds to 2 minutes.
  5. 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.

Category

Tags

Latin/HispanicBeef

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