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.
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
How to Make It
Place beef in freezer.
Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.
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.
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.
This dish was very worthy. I initially had some trepidation about the "killed" jalapenos but they turned out completely mild, almost too much so (though very flavorful, just not hot). I took cmwilliams' advice and made a rub from lime juice, lime rind, chili powder, salt and pepper and let the steak marinate a few hours. We have a Traeger BBQ so I wanted to grill the meat instead of pan-frying it. As I said, I was a little afraid it would be too hot for me or DD, it was actually almost too mild - even with the addition of the chili powder rub on the meat. Next time I'll use a little ancho chili powder to spice it up more. After assembling the tortillas we added a sliver of avocado and some low fat sour cream. Delicious meal - we'll definitely do this one again.
We thought this was good! I agree with another reviewer that the steak needed a little more flavor. Before I cut and cooked it, I applied a rub, but it still wasn't very flavorful. A marinade might be nice to add more flavor and make it a little more tender. I was amazed at how much the jalapenos mellowed; they added a nice lime flavor and crunch (and not much heat). Overall, this was good, and we'll make it again.
The idea is great, but I wanted more flavor depth. I would grill the flank steak whole, then slice and add at the end as suggested. I would also season the meat more next time. I have a recipe that involves scoring the flank steak a day before and spreading with a paste of lime juice, shredded lime rind, just a bit of olive oil, salt, pepper, and chili powder. Might suggest that...