Steak Fajitas

01Method

1. 1

   Prepare the marinade: Combine lime juice, olive oil, garlic, cumin, jalapeño, and cilantro in a bowl. Coat the steak thoroughly with the mixture and allow it to marinate at room temperature for one hour, or refrigerate for a longer soak. Just before cooking, wipe off most of the marinade and season the steak with salt.

2. 2

   Sear the steak: Place a large cast iron skillet or griddle over high heat and allow it to get very hot for 1 to 2 minutes. Add the vegetable oil and heat for another minute. Lay the steak in the pan and cook each side for about 3 minutes for medium-rare, adjusting time for thinner cuts like skirt steak or carne asada. Lower the heat to medium-high if the pan smokes excessively — aim for a good sear, not char. Transfer the steak to a cutting board, cover loosely with foil, and rest for 5 minutes.

3. 3

   Cook the vegetables: With the steak resting, add a touch more oil to the pan if needed, then add the sliced onion and bell peppers. Let them sear undisturbed for 1 minute, then stir every 90 seconds or so, cooking the vegetables for 5 to 6 minutes total until nicely charred at the edges.

4. 4

   Slice the steak: Cut across the grain into thin slices, angling the knife to achieve the thinnest cuts possible. Thin slices are especially important for flank steak, which can be chewy if sliced thick.

5. 5

   Serve right away: Arrange the steak slices alongside the peppers and onions, and set out the cheese, salsa, lettuce, sour cream, guacamole, and warm tortillas for everyone to assemble their own fajitas. To warm tortillas quickly, microwave them on a paper towel for about 20 seconds.