Flash Fajitas

Anna Williams

Serves 4 Hands-On Time: 15m Total Time: 15m

Ingredients

1 tablespoon olive oil
1 1-pound skirt steak, cut into thirds
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large yellow onion, thinly sliced
1 large bell pepper (any color), thinly sliced
1 12-count package corn or small flour tortillas
sour cream, salsa, and guacamole for serving

Directions

Heat the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon of the salt and the pepper. Cook for 3 minutes. Turn and move to the sides of the skillet.
Add the onion and cook, stirring occasionally, for 2 minutes. Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board.
Place the tortillas in the microwave and warm on high for 1½ minutes. Slice the steak and serve with the onion, bell pepper, tortillas, sour cream, salsa, and guacamole.

By Kate Merker, January 2007

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Quick Tip

There are three main grades of beef: prime, choice, and select. The more marbling (streaks of fat), the more flavorful the meat and the higher the grade.