Name: Steak Fajitas for Two
Total time: 30 min
Ingredients: 1 (12-ounce) flank steak , trimmed; Salt and pepper; 2 tablespoons vegetable oil; 1 tablespoon lime juice; 1 red, green, or yellow bell pepper , stemmed, seeded, and cut into ½-inch-wide strips; 1 small red onion , halved and sliced thin; 2 tablespoons water; 1 teaspoon chili powder; ¼ teaspoon ground cumin; ¼ teaspoon hot sauce; 6 (6-inch) flour tortillas , warmed

Why This Recipe Works

Pan-searing the steak over medium-high heat mimicked the caramelized exterior and crisp edges of grilled steak. Flank steak had great beefy flavor, and slicing it against the grain ensured that every bite was tender. Drizzling it with a squeeze of lime juice after cooking added the bright tang and flavor of a marinade in a fraction of the time. Bell pepper and onion are traditional accompaniments for fajitas; just one of each was plenty for our scaled-down recipe. Chili powder, cumin, and hot sauce added the smoky, spicy notes we wanted.

Before You Begin

To make these fajitas even spicier, add a sliced jalapeño with the bell pepper. Serve with your favorite fajita toppings.

Instructions

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes; transfer to cutting board and drizzle with lime juice. Tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add bell pepper, onion, water, chili powder, cumin, hot sauce, and ¼ teaspoon salt. Cook, scraping up any browned bits, until vegetables are softened, 5 to 7 minutes; transfer to serving platter.

Slice steak thin against grain, arrange on platter with vegetables, and serve with warm tortillas.