September 12, 2011
by Jathan Fink

Our Seared Spicy Fajitas are a quick and easy way to get the South-of-the-border flavor you crave.
One of the fastest, easiest and tastiest ways to get that South-of-the-border flavor you crave is to make up a batch of our spicy fajitas. Here crisp veggies and spice-rubbed meat are wrapped in a warm tortilla. Top with a dollop of sour cream, guacamole or pico de gallo to complete the meal.
PREP: 10 minutes
COOK: 15 minutes
INGREDIENTS
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Kosher salt and ground pepper
- 1 pound skirt steak or flank steak, cut crosswise into 2 equal parts (if too large for skillet, cut into smaller parts)
- 2 bell peppers (ribs and seeds removed), very thinly sliced lengthwise
- 1 onion, halved and thinly sliced
- 2 jalapeno or serrano peppers (ribs and seeds removed), very thinly sliced lengthwise
- 2 tablespoons fresh lime juice
- 8 flour tortillas (6-inch)
- Sour cream, lime wedges, guacamole and pico de gallo, for serving
DIRECTIONS
- If meat is refrigerated, temper meat (bring it to room temperature) for 30 minutes.
- In a small bowl, combine cumin, coriander, 2 teaspoons kosher salt and ½ teaspoon pepper. Rub steaks all over with spice mixture.
- Heat a large skillet (preferably cast iron) over medium-high heat; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil; let rest at least 5 minutes.
- Meanwhile, reduce heat to medium; add bell peppers, onion and jalapenos or serrano peppers; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice and stir, scraping up browned bits in skillet. Transfer vegetables to a serving bowl.
- Stack tortillas and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise. If steaks are too rare, place back in skillet and cook until desired result is achieved. Remove from heat, transfer to a serving bowl.
- Place steak strips, vegetable medley, tortillas, sour cream, lime wedges, guacamole and pico de gallo on table so guests can assemble fajitas as desired.
TIP: While any bell peppers or onions can be used, try using red and yellow bell peppers and a red onion for bold color and richer flavor.
YIELDS: 8 servings
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