Beef & Veggie Fajitas

(totally unrelated picture, but how can I resist?)

Ok, so this recipe is fast and easy, just like Kevin. It's from Cook's Country magazine's 30 minute dinners. I used cheaper cuts of steak, and they do come out tougher than the recommended (*expensive*) flank steak. Word to the wise. Word to your motha. Word.





To warm tortillas, stack them on a plate, wrap the plate with plastic, and microwave it on high power for about 1 minute. (or microwave tortillas in the bag they came in, leaving a small opening to vent steam) Serve with guacamole, shredded cheese, salsa and/or sour cream. Serves 4 (If you have big eaters, multiply recipe by 1.5 or 2)





Ingredients

• 1 flank steak (about 1.5 lb)


• s&p


• 2 T vegetable oil


• 4 T juice from 2-3 limes


• 1 red onion, halved and sliced thin


• 1 red bell pepper, seeded and sliced thin


• 1.5 t chili powder (be generous)


• 1 c frozen corn


• 8 (6 inch) flour tortillas


• 1/2 c chopped fresh cilantro (this makes this meal for me, but if you don't like cilantro, you can leave it out)

Directions

1. Pat steak dry with paper towels and season with s&p. Heat 1 T oil in large skillet over med/high heat until just smoking. Cook steak until well browned, about 5 minutes per side. Transfer to plate and drizzle with 2 T lime juice. Tent with foil and let rest 10 minutes.


2. Add remaining oil to empty skillet and heat until shimmering (you may have to wipe out skillet first, depending on if any steak bits burned). Add onion, bell pepper, and chili powder and cook until softened, about 5 minutes. Stir in corn and remaining lime juice and cook until heated through, about 1 minute. Transfer to serving platter.


3. Slice steak thinly on the bias and against the grain.(I actually chop the steak into smaller bits, otherwise the strips can be hard to chew through in the tortilla) Transfer to platter with vegetable mixture. Serve with tortillas, passing cilantro at the table.