Skillet Fajitas

Name: Skillet Fajitas
Yield: Serves 4 to 6
Cuisine: US & Canada, Latin America & Caribbean, Southwest (Tex-Mex), Mexican
Ingredients: 1 1/2 pounds, flank steak, trimmed of excess fat and patted dry with paper towels; , Salt and ground black pepper; 4 tablespoons, lime juice, from 2 to 3 limes; 2 tablespoons, vegetable oil; 2 , medium red bell peppers, stemmed, seeded, and sliced thin; 1 , large red onion, halved and sliced thin; 1/2 teaspoon, cumin seeds; 8 - 12 large, flour tortilla; 1 cup, prepared salsa, or homemade; 1/2 cup, sour cream; 1 , medium avocado, pitted, peeled, and diced medium (see illustrations below)

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Main Courses

US & Canada

Latin America & Caribbean

Everyone loves fajitas prepared with grilled steak and char-streaked peppers, but not every cook has the time or inclination to fire up the grill. Can you make full-flavored, authentic-tasting fajitas indoors?

SERVES4 to 6

WHY THIS RECIPE WORKS

Flank steak is typically marinated overnight in an acidic slurry in a fajita recipe, but thorough testing in the test kitchen has adequately proven to us that marinating doesn’t really add much flavor. Most tasters thought that a quick driz...

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