Eosinophilic Esophagitis Friendly One-Pan Steak Fajitas
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Learn more āIngredients
4 servings
- 1 Ā½ lb skirt steak, cut into 3-inch pieces against the grain
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 8 small flour tortillas, warmed
Chef's tipWarm briefly before folding to improve flexibility. - Ā½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne. Pat the skirt steak pieces dry with paper towels, then rub all over with 1 tbsp of the olive oil and the entire spice mixture. Let the steak rest at room temperature for 15 minutes.
- 2
Heat a 12-inch cast-iron skillet over high heat until it just begins to smoke, about 2ā3 minutes. Add the seasoned steak pieces in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 2ā3 minutes per side, until deeply browned on the outside and the internal temperature reads 145Ā°F (63Ā°C) for medium. Transfer to a cutting board and tent loosely with foil.
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