Get Cooking (2 of 4)

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COPYRIGHT
Get Cooking by Mollie Katzen. Copyright 2009 by Tante Malka, Inc.
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Steak Fajitas

It’s always exciting to experience the theatrical and sensory drama of a hot platter of sizzling fajitas brought to your table in a Mexican restaurant. Here’s a recipe for making the same thing at home. It might be less of a performance piece, but will taste just as great. Traditionally this is made with skirt steak, but flank and sirloin work equally well. The trick is to cook these fast, hot, and no more than medium rare, which is nice, because it means minimal stove time for you. A cast-iron skillet is perfect for this.

1 1/2 pounds flank, sirloin, rib-eye, skirt, or strip steak, about 3/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium red onion, thickly sliced
1 large red bell pepper, cut into 1/4-inch strips
1 large yellow bell pepper, cut into 1/4-inch strips
1 large green bell pepper, cut into 1/4-inch strips
1 teaspoon minced garlic (about 1 good-sized clove)

1. Pat the steak dry with paper towels and season both sides with the 1/4 teaspoon of the salt and all the pepper.

2. Place a large (10- to 12-inch) heavy skillet over medium heat and wait for about a minute. Pour in 1 tablespoon of the olive oil and swirl to coat the pan. Wait another 30 seconds, and then add the steak.

2. Cook, undisturbed, for 1 1/2 to 2 minutes, or until nicely browned. (This will give you a medium-rare result. If you prefer it more well done, you can cook it as long as 2 1/2 minutes.) Use a metal spatula to loosen, lift and flip the steak and cook it on the other side for an additional 1 1/2 to 2 minutes for medium rare (or up to 2 1/2 minutes for medium), adding a little more oil, as needed, if the pan seems dry. Don’t overcook the steak or it will become tough.

3. Transfer the cooked steak to a cutting board or plate, cover loosely with a tent of foil, and let to rest while you cook the onions and peppers.

4. Without cleaning the pan, return it to the stove over medium heat and wait for about a minute. Pour in another tablespoon of olive oil, and swirl to coat the pan. Turn the heat to medium-high, then toss in the onion and peppers, and cook, shaking the pan and stirring, for only 3 to 5 minutes, or until everything becomes even more brightly colored and barely tender. Toss in the garlic and the remaining 1/4 teaspoon of the salt during the last minute of cooking.

5. Remove the pan from the heat, and let it rest, while you cut the steak crosswise, against the grain, into thin strips. Add the strips of cooked steak to the vegetables in the pan, and mix briefly to combine. Bring the pan to the table and serve right away.

Makes 4 servings

Get Creative

• Pass a basket of warmed corn or flour tortillas at the table.
• You can sprinkle the finished dish with lightly toasted cumin seeds.
• Serve with wedges of lime for serious squeezing.
• Top with grated cheese, salsa, sour cream, and/or chopped tomatoes.
• Heap some guacamole on top.
• Top with minced cilantro.
• Top with a dab of sour cream.
• Serve with Beans (plain or refried, from a can, heated) and rice.

Go That Extra Flavor Inch

You can give the steak a profound dose of flavor by marinating for 20 minutes or longer in this mixture:

3 tablespoons fresh lime juice
1/4 cup olive oil
1 tablespoon minced garlic (about 3 good-sized cloves)
1 teaspoon ground cumin
1 teaspoon dried oregano
3 tablespoons freshly minced cilantro
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt

Combine all of the ingredients in a small bowl; whisk well. Alternatively you can put everything in a small jar and shake to combine well. Transfer to a re-sealable plastic bag, add the steak (either whole, or cut against the grain into 1/4-inch-thick strips) and let marinate, refrigerated, for at least 20 minutes and as long as overnight. Cook according to the fajita recipe (but skipping the drying and seasoning of the meat in step one.) Lift the steak out of the marinade, leaving the liquid behind to discard.

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