Friday, March 14, 2014
Cook's Illustrated Skillet Fajitas
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.