Vegetable and Steak Fajitas with Killed Jalapeños |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly. Ingredients:
12 ounces flank steak |
2 tablespoons hot water |
2 tablespoons lime juice |
1/2 teaspoon sugar |
2 jalapeño peppers, seeded and cut lengthwise into strips |
2 tablespoons olive oil, divided |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon black pepper, divided |
4 cups sliced mushrooms |
2 cups sliced zucchini |
2 cups sliced onion |
1 1/2 cups red bell pepper strips |
3 garlic cloves, minced |
1 teaspoon chili powder |
12 (6-inch) corn tortillas |
1/2 cup chopped cilantro |
Directions:
1. Place beef in freezer.
2. Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.
3. Heat a large, heavy skillet over high heat. Cut beef across grain into thin slices. Add 1 tablespoon oil and beef to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté 3 minutes or until done; remove from pan. Add sliced mushrooms, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; sauté 4 minutes. Remove from pan. Add 1 tablespoon oil to pan. Add onion, red pepper, garlic, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until crisp-tender. Add beef and mushroom mixture; cook 2 minutes or until heated.
4. Heat corn tortillas according to directions. Place 3 tortillas on each of 4 plates, and top each with 1/3 cup beef mixture. Top evenly with jalapeños and cilantro.
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