Prep 15 mins
Cook 30 mins
This is a simple flank steak fajita recipe served with a traditional radish salad that you will really enjoy with your fajitas. This is a Good Housekeeping recipe.
- 2 garlic cloves, chopped
- 1 lb beef flank steak
- 1 bunch radish, trimmed and cut into quarters (I usually cut them into smaller pieces)
- 2 limes
- 1⁄2 cup reduced-fat sour cream
- 8 fajita-size flour tortillas (6-in.)
- 2 teaspoons vegetable oil
- 3 poblano peppers, stems and seeds removed, thinly sliced
- 1 medium onion, thinly sliced (6 to 8 oz.)
- 1⁄4 cup water
- Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
- Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
- Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
- Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
- Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.