Spicy Beef Fajitas

Name: Spicy Beef Fajitas
Yield: serves 4
Ingredients: 8 flour tortillas (6-inch size); 1 tablespoon vegetable oil, such as safflower; 2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise; 1 red onion, halved lengthwise and thinly sliced; 4 garlic cloves, thinly sliced; 1 to 2 jalapeño chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; Coarse salt and freshly ground pepper; 1 pound cooked flank steak (see page 194), thinly sliced against the grain; 2 tablespoons fresh lime juice; Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

December 22, 2011

Turn leftover meat from Flank Steak with Parsley-Garlic Sauce (page 194) into one of these weeknight dinners. The steak for the salad can be served cold, while the steak in the fajitas will warm through as it gets cooked with the rest of the ingredients.

Recipe information

Yield
serves 4

Ingredients

8 flour tortillas (6-inch size)

1 tablespoon vegetable oil, such as safflower

2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise

1 red onion, halved lengthwise and thinly sliced

4 garlic cloves, thinly sliced

1 to 2 jalapeño chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Coarse salt and freshly ground pepper

1 pound cooked flank steak (see page 194), thinly sliced against the grain

2 tablespoons fresh lime juice

Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

Preparation

Step 1
Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
Step 2
Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
Step 3
Serve beef mixture with tortillas and accompaniments, as desired.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsBell Pepper Vegetable Jalapeño Chile Steak Beef Meat Lime Citrus Fruit Main Dinner Nut Free Dairy Free Weeknight Meals Quick Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes