Sizzling Beef Fajitas

Ingredients

• 1 1/2 lbs skirt steak or flank steak
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup vegetable oil, divided
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt, divided
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 yellow onion, sliced into thin strips
• 8 flour tortillas
• 1 avocado, sliced, for serving
• 1/2 cup sour cream, for serving
• 1/4 cup fresh cilantro, chopped, for serving

Nutrition (estimated per serving)

Method

1. In a medium bowl, whisk together the lime juice, 2 tablespoons of the vegetable oil, minced garlic, cumin, chili powder, and 1/2 teaspoon of the salt.
2. Place the steak in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat all sides. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours - marinating longer than that can make the lime juice start to toughen the meat's texture.
3. About 10 minutes before cooking, remove the steak from the refrigerator to take some of the chill off, which helps it cook more evenly.
4. Heat 1 tablespoon of the remaining oil in a large 12-inch cast iron or heavy skillet over medium-high heat until it just starts to smoke lightly. Add the sliced bell peppers and onion along with the remaining 1/2 teaspoon of salt.
5. Cook the vegetables for 6 to 8 minutes, stirring only occasionally so they have contact time with the hot pan, until they are softened with browned, blistered edges. Transfer to a plate and cover loosely with foil to keep warm.
6. Wipe out the skillet with a paper towel and add the remaining 1 tablespoon of oil, heating over high heat until it shimmers and just begins to smoke.
7. Remove the steak from the marinade, letting excess drip off (discard the used marinade), and pat it very lightly with a paper towel - a drier surface sears better and gives a deeper crust.
8. Lay the steak in the hot skillet (it should sizzle loudly immediately) and cook for 3 to 4 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130 to 135 degrees Fahrenheit; cook 1 to 2 minutes longer per side for medium, up to 145 degrees Fahrenheit.
9. Transfer the steak to a cutting board and let it rest, tented loosely with foil, for 5 to 10 minutes before slicing - cutting too soon lets all the juices run out onto the board instead of staying in the meat.
10. Slice the rested steak thinly against the grain (cutting across the visible muscle lines, not parallel to them) to keep every bite tender.
11. Return the sliced steak and any accumulated juices to the skillet with the peppers and onions and toss briefly over medium heat for about 1 minute just to reheat everything together.
12. Warm the flour tortillas in a dry skillet for about 20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds, until soft and pliable.
13. Serve the sizzling steak and vegetables family-style with the warm tortillas, avocado slices, sour cream, and cilantro for everyone to build their own fajitas.

Tips