In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 tsps of EVOO over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 Tbsp lime juice. Set garlic oil aside.
Remove steak from marinage and blot dry with paper towels. Season with salt and pepper. In a cast iron or heavy skillet, heat 1 tsp oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transer to a plate and loosesly tent with foil.
Add peppers and onion to pan, season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
Originally Submitted
2/13/2011
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