Cook at home

Steak and Pepper Fajitas

Lime-and-cumin marinated flank steak seared with sweet peppers and onion, served in warm flour tortillas.

Ingredients

• 1 1/4 lb beef flank
• 3 tbsp lime juice
• 2 tbsp vegetable oil
• 3 clove garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 3 bell pepper, sliced into strips
• 1 onion, sliced
• 8 flour tortilla
• 1/4 cup salsa
• 1/2 cup sour cream

Steps

1. Whisk the lime juice, 1 tablespoon of the oil, garlic, chili powder, cumin and salt. Coat the flank steak and marinate 30 minutes at room temperature or up to 8 hours refrigerated.
2. Heat a large cast-iron skillet over high heat with the remaining oil. Sear the steak 4 to 5 minutes per side for medium (145 F / 63 C), then rest on a board for 8 minutes.
3. In the same skillet cook the peppers and onion over medium-high heat for 6 to 7 minutes until charred at the edges and tender-crisp.
4. Slice the steak thinly across the grain. Warm the tortillas in a dry skillet, then fill with steak and vegetables and top with salsa and sour cream.