Counter 09 · Latin Grill
Sizzling Steak Fajitas with Warm Tortillas
Chile-rubbed top sirloin seared to medium-rare, sliced thick and fanned over blistered peppers and onions in a smoking cast iron skillet, with warm flour tortillas, guacamole and cheese.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Fajitas were born on Texas ranches, where vaqueros grilled cheap skirt, the faja, over mesquite. Restaurants later added the sizzle platter for theater, and a preheated cast iron skillet does the same job at home. Here the steak is cooked on its own and left in thick slices so the pink center shows, while the vegetables char in the rendered fat. A squeeze of lime onto the hot pan right before serving creates the famous hiss and lifts the aroma across the table.
Method
-
Stir the chili powder, cumin, paprika and salt with 1 tbsp oil and the juice of 1 lime. Rub over the steak and let it sit at room temperature for 20 minutes.
-
Slice the bell peppers into 1/2-inch strips and the onion into thick half-moons.
-
Heat a 12-inch cast iron skillet over high heat for 5 minutes. Add 1 tbsp oil and the steak and sear 4 to 5 minutes per side, until it reads 130 F for medium-rare. Rest on a board for 8 minutes.
-
Turn the heat to medium-high, add the remaining oil, peppers and onion, and leave them undisturbed for 3 minutes. Toss and cook 4 to 5 minutes more, until blistered but still with some bite.
-
Meanwhile, wrap the tortillas in foil and warm them in a 300 F oven for 10 minutes.
-
Slice the steak across the grain 1/2 inch thick, fan it over the vegetables and squeeze the second lime over the hot skillet. Serve at once with tortillas, guacamole and cheese.
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