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Seared Steak Fajitas

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For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.

Cooking Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
*Ready In:
15 minutes plus 1 hour for marinating

3/4 pound top round steak
1 tbsp soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
Coarse salt and ground pepper
1 tbsp extra-virgin olive oil
1 garlic clove, minced
2 medium green bell peppers, seeded and thinly sliced
1 large white onion, halved and thinly sliced
8 corn tortillas, warmed
1/2 cup grated white cheddar (2 ounces)
1 large tomato, chopped
Cilantro sprigs, for serving

1. In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally.

2. Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.

3. Add peppers, onion, and crushed garlic clove to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Squeeze lime juice. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.

Cook's Note:
1. To warm up corn tortillas, wrap in damp paper towels and microwave them for 1 minute, or toast them over a stovetop burner using tongs.

Seared Steak Fajitas
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