SPICY BEEF FAJITAS

Spicy Beef Fajitas image

Yield serves 4

Number Of Ingredients 12

8 flour tortillas (6-inch size)
1 tablespoon vegetable oil, such as safflower
2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1 red onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1 to 2 jalapeño chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 pound cooked flank steak (see page 194), thinly sliced against the grain
2 tablespoons fresh lime juice
Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

Steps:

Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
Serve beef mixture with tortillas and accompaniments, as desired.