Fajitas with Pan-Seared Steak, Peppers, Onions & Mushrooms
Makes 4-6 servings. Difficulty
1-1/2 lbs. skirt steak, sliced against the grain into strips Vegetable oil Salt and freshly ground black pepper 3-4 teaspoons ground cumin 1-1/2 Tablespoons chili powder 3 medium garlic cloves, minced 2 Tablespoons lime juice 1 medium red onion, sliced into thick strips 1 red bell pepper 1 green bell pepper 4 oz. cremini mushrooms, sliced
8-12 gf corn tortillas Sour cream gf salsa 1 avocado, sliced into thin wedges and seasoned with lime juice and a dash of salt Fresh cilantro sprigs
Preheat the oven to the lowest setting. Heat a large cast iron or heavy-bottomed skillet over medium low heat.
Place the steak strips into a large bowl and drizzle with oil. Sprinkle with salt, freshly ground black pepper, cumin and chili powder. Set aside.
Mix the garlic and lime juice in a shallow, non-reactive baking pan. Set aside.
Increase the heat to high under the cast iron skillet. When hot, add the steak strips and cook for 3-5 minutes per side, depending on your preferred level of doneness. Transfer the cooked steak strips to the garlic-lime mixture and turn to coat. Transfer to the oven to keep warm.
Pour off all but 2 tablespoons of fat from the skillet. Add the onions and peppers; sauté for 6 minutes. Add the mushrooms and continue to sauté for another 2 minutes or until the vegetables are just tender.
Remove the meat from the oven and the baking dish and transfer to a platter along with the peppers, onions and mushrooms. Pour the garlic-lime mixture over the meat and vegetables. Serve with warmed tortillas, sour cream, gf salsa, avocado and cilantro sprigs.