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.