Great weeknight recipe! Goes together quickly and is easy and delicious. I love the crust my cast-iron skillet provides. Sometimes I use Penzey's Southwest seaoning in place of the cumin mixture.
- 1⁄2 teaspoon coarse salt, more to taste
- 1⁄4 teaspoon freshly ground black pepper, more to taste
- 1⁄4 teaspoon ground cumin
- 1 pinch cayenne
- 1 tablespoon canola oil
- 1 (9 ounce) new york strip steaks, 1 inch thick
- 1 small yellow bell pepper, thinly sliced ("or" 1/2 small red bell pepper and 1/2 small yellow bell pepper)
- 1 small yellow onion, halved and thinly sliced
- 2 teaspoons minced fresh jalapenos, cored and seeded first
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro leaves
- 4 flour tortillas, warmed (8-8 1/2 "inch")
- 1 small ripe avocado, peeled and thinly sliced
- sour cream
- chopped fresh tomatoes or jarred salsa
- fresh cilantro, springs
- Combine the salt, pepper, cumin and cayenne in a small bowl.
- Rub the steak with the seasoning on both sides.
- Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
- Put the steak in the hot pan and sear for 3 minutes.
- Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
- Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
- Return the skillet to medium heat.
- Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
- Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
- Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
- Cover to keep warm.
- Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices.
- Add the slices to the skillet along with any accumulated juices.
- Toss until well blended.
- Stir in the chopped cilantro and season with salt and pepper.
- Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
Excellent fajita recipe and very easy to make. I have made this twice now and loved them both times. The second time I decided to try the steak on the grill instead of in the pan and it was as good as the first time. I served them with my own green chili rice and as a mexican food lover and cook, I can promise they will make it to my dinner table often. Thanks Tracy
This is the BEST Fajita I have tried ! Beats the restaurant version which I usually eat, much more flavourful. The lime and jalapeno's was a wonderful accent, we doubled recipe for lunch leftovers. Served in Pesto Wraps instead of tortillas & used red peppers with green peppers. Delicious and so quick to put together, impressive for a dinner for company as well with Mexican side dishes !! Kitchen still smells really great !! Thanx !!
Excellent fajitas recipe. I increased the recipe to make enough for 4. We had it with a green salad for a simple Saturday night supper. Thanks Tracy for posting this keeper recipe. We will be having it often.