Seared Steak, Pepper & Onion Fajitas

By Abigail Johnson Dodge Fine Cooking Issue 47

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

½ tsp. coarse salt; more to taste

Scant ¼ tsp. freshly ground black pepper; more to taste

Scant ¼ tsp. ground cumin

Good pinch cayenne

1 Tbs. canola oil

9 oz. New York strip steak, 1-inch thick

1 small yellow bell pepper (or ½-small red bell pepper and ½-small yellow bell pepper), thinly sliced

1 small yellow onion, halved and thinly sliced

2 tsp. minced fresh jalapeño (cored and seeded first)

1 tsp. minced garlic

2 Tbs. fresh lime juice

3 Tbs. coarsely chopped fresh cilantro leaves

subheading: To serve:

Four 8- to 8-½-inch flour tortillas, warmed

1 small ripe avocado, peeled and thinly sliced

Sour cream

Chopped fresh tomatoes or jarred salsa

Fresh cilantro sprigs

Note: Ingredients may have been altered from the original.

Directions at finecooking.com

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