Ingredients
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1 tablespoon Canola Oil
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1 pound flank Steak
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1½ teaspoons Kosher Salt
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2 teaspoons freshly ground Black Pepper
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1 teaspoon ground Cumin
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1 teaspoon Chili Powder
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1 tablespoon Unsalted Butter
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1 small Yellow Onion
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1 medium orange Bell Peppers
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2 cloves Garlic
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8 (6-inch) corn Corn Tortillas
Directions
Even if you are drunk and distracted, please try to remember to wear oven mitts while carrying a sizzling-hot pan of fajitas to the table. You’ll thank me in the morning.
Steps
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1
Done
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In a small skillet set over medium heat, drizzle the canola oil. Let the oil heat for just a minute or two, then add the sliced flank steak. Season with 1 teaspoon of the salt, 1 teaspoon of the black pepper, and the ground cumin and chili powder. Cook until the steak has browned, 5 to 7 minutes. Remove from the skillet and transfer to a small bowl. Leave the skillet set over medium heat. |
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2
Done
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To the skillet, add the butter. Once the butter has melted, add the sliced onion and cook until just slightly translucent, 2 to 3 minutes. Add the bell pepper and garlic, and season with the remaining salt and pepper. Cook until the bell pepper is tender, about 5 minutes. Remove from the heat. |
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3
Done
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Return the steak to the skillet and toss to incorporate with the vegetables. |
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4
Done
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Heat the tortillas over low heat on your stove. Use tongs to flip the tortillas. |
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5
Done
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Place two tortillas on each plate and scoop steak and vegetable mixture onto each. Serve hot. |
