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Seared Steak, Pepper & Onion Fajitas
Ingredients
  • 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.
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