As you'll see, the recipe as it is printed doesn't specify that this dish is a taco, but that's how we ate it, and we loved it. In my effort to try more recipes from the plethora that I have purchased in magazines, books, and printed via the internet, I tried these this weekend, and found them to be an economical and tasty meal that allows you to have your steak, but in lesser quantities, and delicious vegetables as an accompaniment. The lime and soy marinade gives the steak a nice flavor while allowing it to maintain its beefiness, and the peppers and onions are amazing. Another accolade of this meal is that it's quick (once the meat is marinated)! While the meat marinates, you can chop the vegetables and then relax. Everything comes together in around 1 hr, 15 minutes, including marinating time.
You start by marinating beef in a lime and soy marinade:
Then you sear it in a hot pan. The trick is to pat the meat dry with paper towels, season it with salt and pepper, and then stick it on the pan. The original directions said to cook 2 minutes per side for med-rare. That's a little too rare for me, so we cooked it three minutes per side. I guess our cut of steak was thinner than the one the recipe testers used, because ours was almost well done. So, you'll need to work that out yourself. Next, you remove the beef and, without cleaning the pan, throw in the peppers and onions. They start out like this:
Then, of course, you put it all together in either flour or corn tortilla shells and enjoy. We topped ours off with canned diced tomatoes and chiles and avocado. This was a great meal- make it soon!
Note: I am linking to the original recipe (click the recipe title to be taken to the original recipe) and writing the recipe as I made it. Not too much variation, but enough that I wanted to do it that way.
Seared Steak Fajitas
from Everyday Food, October 2010
3/4 lb. top round steak
1 Tb. soy sauce
1/4 c. plus 1 tb fresh lime juice, plus more lime wedges for squeezing over the finished meal (approx. 3 limes)
1 Tb. extra virgin olive oil
1 garlic cloved, minced, grated, or pressed through a garlic press
Salt and pepper, for sprinkling over the steak and vegetables
1 large white onion, sliced thin
2 bell peppers, sliced thin
8 flour tortillas
1 avocado, sliced (optional)
1- 10.5 oz can diced tomatoes with green chiles (optional).
Combine 1/4 c. lime juice with the soy sauce in a shallow dish; place the steak in the dish, coating with the marinade, and marinate 1 hour, turning every 15 minutes. Meanwhile, in a small saucepan, heat 2 teaspoons of the oil over med-low heat with the garlic, and cook until fragrant, about 30 seconds. Place into a small dish and add 1 tb. lime juice. Set garlic-lime oil aside.
Remove steak from marinade and pat dry with paper towels. Season each side with salt and pepper. In a cast iron or other heavy skillet, heat 1 teaspoon oil over medium high heat. Cook 2 minutes per side or until to your liking. Remove the steak from the pan; place on a plate and cover loosely with foil to let it rest. Add the peppers and onion to the pan; season with salt and pepper. Saute until crisp-tender, about 6 mintues. Remove from the pan and toss with the reserved garlic-lime oil. Thinly slice the steak and serve with the tortillas, vegetables, and any desired toppings, such as avocado, diced tomatoes, jalapeños, etc.