I like making these in the summer, when I can use the grill to cook the steak instead of a skillet.
1/2 tspcoarse salt, or more to taste
1/4 tspfreshly ground black pepper
1/4 tspground cumin
1 Tbspcanola oil
9 oznew york strip, 1 inch thick
1 smallyellow bell pepper, thinly sliced
1 smallyellow onion, halved and thinly sliced
2 tspcored, seeded, minced fresh jalapenos
1 tspminced garlic
2 Tbspfreshly squeezed lime juice
3 Tbspcoarsely chopped fresh cilantro leaves
4warmed flour tortillas
1 smallripe avocado, peeled and thinly sliced
·chopped tomato or jarred salsa
·fresh cilantro sprigs
How to Make Steak Fajitas
- Combine salt, pepper and cumin 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 and cook for another 2 minutes
(it will be very rare but will cook more later on).
- Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
- Return the skillet to medium heat. Add the pepper and onion slices and saute, stirring frequently, until soft, about 8 minutes.
- Add the jalapeno and garlic and cook until soft and fragrant, about 1 minute.
- Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
- Cover to keep warm.
- Trim the fat from the side of the steak and cut the steak into thin (1/8 to ¼ inch) slices.
- Add the slices to the skillet along with any accumulated juices. Toss until well blended.
- Stir in the chopped cilantro and season with salt and pepper.
- Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes and cilantro sprigs.