Vegetable and Steak Fajitas with "Killed" Jalapeños

5 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
4 servings (serving size: 3 fajitas)
By Mark Bittman
May 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 361
  • Fat 13.5g
  • Satfat 2.8g
  • Monofat 6.6g
  • Polyfat 1.8g
  • Protein 25.6g
  • Carbohydrate 39.1g
  • Fiber 6.1g
  • Cholesterol 28mg
  • Iron 2.3mg
  • Sodium 455mg
  • Calcium 77mg

How to Make It

Step 1

Place beef in freezer.

Step 2

Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.

Step 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.

Step 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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Ratings & Reviews

daneanp's Review

allisonjessee
May 15, 2011
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.

allisonjessee's Review

cmwilliams310
April 25, 2011
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.

cmwilliams310's Review

mNikki
April 24, 2011
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...

radler486's Review

radler486
April 21, 2011
Great recipe, very tasty. I'm not a mushroom person so I just increased the zucchini and peppers. I love Mexican food on July 4th so I might make this recipe for my family to celebrate.

mNikki's Review

daneanp
April 21, 2011
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