Seared Steak, Pepper & Onion Fajitas

Seared Steak, Pepper & Onion Fajitas
Photo by Scott Phillips


  • 2 Tbs. fresh lime juice
  • Fresh cilantro sprigs
  • 2 tsp. minced fresh jalapeño (cored and seeded first)
  • Four 8- to 8-½-inch flour tortillas, warmed
  • 1 tsp. minced garlic
  • Chopped fresh tomatoes or jarred salsa
  • ½ tsp. coarse salt; more to taste
  • + 10 more ingredients
    • 3 Tbs. coarsely chopped fresh cilantro leaves
    • 1 small yellow onion, halved and thinly sliced
    • Scant ¼ tsp. ground cumin
    • Good pinch cayenne
    • 1 small ripe avocado, peeled and thinly sliced
    • 1 Tbs. canola oil
    • Sour cream
    • 1 small yellow bell pepper (or ½-small red bell pepper and ½-small yellow bell pepper), thinly sliced
    • 9 oz. New York strip steak, 1-inch thick
    • Scant ¼ tsp. freshly ground black pepper; more to taste

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 an...

View full recipe at Fine Cooking


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