Name: Beef and Vegetable Fajitas
Total time: 30 min
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 1 flank steak (about 1 1/2 pounds); Salt and pepper; 2 tablespoons vegetable oil; 4 tablespoons juice from 2-3 limes; 1 red onion , halved and sliced thin; 1 red bell pepper , seeded and sliced thin; 1 1/2 teaspoons chili powder; 1 cup frozen corn; 8 flour tortillas; 1/2 cup chopped fresh cilantro leaves

Why This Recipe Works

We wanted to come up with a weeknight fajita recipe that didn’t require us to fire up the grill. To do this, we started by warming the tortillas—stacking them on a plate, wrapping the plate with plastic, and microwaving on high power for about 1 minute. We found that making sure the pan was properly preheated before adding the steak was key to our Beef and Vegetable Fajitas recipe. Cooking steaks in a pan that isn’t properly preheated led to steaks that overcooked before they developed a good crust, and we wanted our Beef and Vegetable Fajitas to feature a crisp exterior.

Before You Begin

To warm the tortillas, stack them on a plate, wrap the plate with plastic, and microwave it on high power for about 1 minute. Serve with guacamole, shredded cheese, and/or sour cream.

Instructions

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, about 5 minutes per side. Transfer to plate and drizzle with 2 tablespoons lime juice. Tent with foil and let rest 10 minutes.

Add remaining oil to empty skillet and heat until shimmering. Add onion, bell pepper, and chili powder and cook until softened, about 5 minutes. Stir in corn and remaining lime juice and cook until heated through, about 1 minute. Transfer to serving platter.

Slice steak thinly on the bias and against the grain. Transfer to platter with vegetable mixture. Serve with tortillas, passing cilantro at table.