Friday, March 14, 2014

Cook's Illustrated Skillet Fajitas

This is a quick and easy week night meal, and it is so delicious.  Aaron and Owen gave it a 7, Aaron because he wanted the meat in smaller pieces and Owen because he didn't like the peppers.  Noah and I gave it a 9, this is really good, such good flavor, and so quick.  The calories for 1/6 of the total are 235, and that is a lot of food.

1 1/2 lb flank steak (I used flat iron steak)
2 T vegetable oil
2 T fresh lime juice
1 red bell pepper, seeded, stemmed, and sliced thin
1 green bell pepper, seeded, stemmed, and sliced thin
1 onion, sliced thin
2 T water
1 t chili powder
1 t Tabasco
1/2 t cumin

Pat the steak dry with paper towels, then season with salt and pepper.  Heat 1 T of the oil in a skillet until just smoking.  Brown the steak on the first side, about 5 minutes.  Flip the steak over and continue to cook to the desired doneness, 3-6 minutes.  Transfer to a large plate and drizzle with the lime juice.  Tent with foil and let rest for 10 minutes.
Add the remaining 1 T oil to the skillet and return oil to shimmering.  Add the onions, bell peppers, water, chili powder, Tabasco, cumin, and 1/2 t salt.  Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.  Transfer to a serving bowl.  Slice the steak very thinly across the grain.  Serve with the onions and peppers.

1 comment:

  1. You just wrap this mixture in warm tortillas and add cheese, avocado and whatever else you want. I like fajitas, but your dad does not, especially the peppers. We would probably not do this one. One thing about Mexican food, there are not many calories in it, at least not the last few. Love mom