Pan-Fried Fajita Steaks
Fajitas are a restaurant accepted, but John Meyer of Main Dish Media has started making them at residence — they every so often’ve change correct into a frequent demand when chums come over. He cooks the steaks and greens in forged-iron skillets and serves them straight out of the pans.
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoon kosher salt, plus more to taste
- 2 teaspoon freshly ground dark pepper, plus more to taste
- four 10-12-ounce crimson meat strip steaks
- 3 tablespoon vegetable oil
- 8 fajita-model flour tortillas
- 2 yellow bell peppers, cleave in half and seeded
- 8 plum tomatoes, cleave in half
- 12 inexperienced onions, cleave in half
- 2 limes, cleave in half
- Preheat the oven to 350 levels. Preheat 2 colossal forged-iron skillets over medium-high heat.
- Combine the chili powder, oregano, cumin, salt, and pepper in a puny bowl; rub the combination evenly over the steaks.
- Pour 1 tablespoon oil into every of the hot skillets. Add 2 steaks to every pan and sear, turning every minute, till the steaks reach desired stage of doneness (10-12 minutes or an inside temperature of 120 for medium uncommon). Transfer the steaks to a platter, duvet loosely with foil, and let stand.
- Wrap the tortillas in foil and warm in the oven because the greens cook dinner.
- Amplify the warmth below the skillets to high. Add about a of the relaxation 1 tablespoon oil to every pan, if wanted. Divide the bell peppers, tomatoes, inexperienced onions, and lime halves into 2 equal piles; add to the hot pans. Cook dinner, tossing the greens and limes about a cases, till a little bit of of charred, 3-4 minutes. Transfer the combination to the platter with the steaks.
- To inspire, heat every skillets over high heat; return the steaks and fajita greens to the pans and squeeze the charred lime halves over the tip. Encourage with the warm tortillas. Every diner gets their very own steak and will help themselves to the greens in the pans.