Page 150 - One-Dish Meals

Beef and Pepper Fajitas

We seasoned a flank steak with a spicy rub before searing it in a grill pan
for these tasty Mexican wraps.
P R E P 30 minutes C O O K 20 minutes M A K E S 6 main-dish servings

2 limes 2 teaspoons olive oil
1 garlic clove, crushed with garlic 1 large red pepper, thinly sliced
press
1 large green pepper, thinly sliced
3
2 tablespoons plus ⁄4 teaspoon
1 large red onion, cut in half and
chili powder
thinly sliced
1
1 tablespoon plus ⁄2 teaspoon
6 burrito-size flour tortillas, warmed
brown sugar
accompaniments: salsa, light sour
3 ⁄4 teaspoon salt
cream, cilantro leaves (optional)
1 beef flank steak (about 1 pound),
trimmed
1. From limes, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 tea-
spoon juice.
2. In large bowl, mix garlic, lime peel, 2 tablespoons lime juice, 2 table-
1
spoons chili powder, 1 tablespoon sugar, and ⁄2 teaspoon salt until
blended. Add steak to bowl and rub all over with chili-powder mixture.
Marinate steak 15 minutes at room temperature or up to 1 hour in the
refrigerator.

3. Heat grill pan over medium-high heat until hot. Add steak and cook 20
to 25 minutes for medium-rare or until of desired doneness, turning steak
over once (reduce heat to medium if steak browns too quickly).

4. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until
hot. Add peppers and onion and cook covered, 10 minutes, stirring occa-
sionally. Add remaining ⁄4 teaspoon chili powder, ⁄2 teaspoon sugar, and
1
3
1 ⁄4 teaspoon salt, and cook 5 minutes longer, uncovered, or until vegetables
are tender and golden, stirring occasionally. Stir in remaining 1 teaspoon
lime juice.

150 Salads & Sandwiches