Skillet Steak Fajitas

Skillet Steak Fajitas
Yield
4
Yield
4
Skillet Steak Fajitas
Yield
4
Yield
4
Ingredients
  • 1 1/2 pounds flank steaktrimmed of excess fat and patted dry with paper towels
  • t.t. Salt and ground black pepper
  • 2tablespoons lime juicefrom 2 to 3 limes
  • 2tablespoons vegetable oil
  • 1ea red bell pepperstemmed, seeded, and sliced thin
  • 1ea red onionhalved and sliced thin
  • 1ea green pepperstemmed, seeded and sliced thin
  • 1/2teaspoon cumin seeds
  • 8ea flour tortillas
  • 1/4 cup pork chile verdeor salsa
  • 1/4cup sour cream
  • 3ea avocadospitted, peeled, and diced medium
Yield:
Instructions
  1. Instructions
  2. 1. Sprinkle each side of the steak with a liberal coating of salt and pepper followed by 1 tablespoon lime juice (2 tablespoons in total). Heat the oil in a heavy-bottomed 12-inch skillet over medium-high heat until smoking. Lay the steak in the pan and cook, without moving, until well browned, 4 to 5 minutes. Using tongs, flip the steak. Reduce the heat to medium. Continue to cook until the second side is browned, 4 to 5 minutes. Transfer the steak to a plate, drizzle with the remaining 2 tablespoons lime juice, tent loosely with aluminum foil, and let rest for 10 minutes.
  3. 2. Meanwhile, return the skillet to medium-high heat and add the bell peppers, onion, cumin seeds, 1/2 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally and scraping the bottom of the skillet to release any browned bits, until the onion is very soft and browned, 5 to 6 minutes. Transfer the vegetables to a serving bowl and adjust the seasonings with salt and pepper to taste.
  4. 3. Heat a large nonstick skillet or grill over medium heat and lightly toast each tortilla on each side. Stack the toasted tortillas in a clean towel and wrap to keep warm.
  5. 4. TO SERVE: Slice the steak very thinly against the grain and place the meat in a serving bowl. Pour any released juices over the vegetables. Serve the vegetables, meat, and tortillas along with bowls of salsa verde, sour cream, and avocado and guacamole.