Steak Fajitas with Cilantro-Lime Sour Cream

Red bell peppers, onions, jalapenos, limes, sour cream and tortillas… I make it a habit of keeping these items in my kitchen on a regular basis.  So when I have a craving for fajitas very little gets in my way.  Add some flank steak, a few key spices (also a pantry standard) and cilantro and you have this satisfying, healthy meal that is packed with flavor and just the right amount of heat.  I love this dinner!  I mean, who isn’t a fan of fajita night?  It’s taco night all dolled up!  Chicken and shrimp are easy substitutes or add-ons for this meal, or you could even up the vegetable ante and make it a hearty vegetarian delight.  Any way you spin it, these fajitas add up to a delectable dinner sure to please everyone gathered around your table.

Ah, the spice blend.  I love this combination.  It’s a nice balance of savory flavors beginning with smokey cumin and rich garlic salt with a bit of acid from the lime and two different types of heat from the cayenne and chili powder.  A little salt evens it out.  Begin fajita night by combining one tbs ground cumin, one tsp dark chili powder, one half tsp cayenne, one tsp garlic salt, one tsp lime zest and one quarter tsp kosher salt.  Mix to blend the flavors.

I am a big fan of flank steak.  It’s lean, relatively affordable (most of the time) and it can be used in a variety of different ways.  Skirt steak is another great cut for fajitas but it is generally more expensive so I stick with the flank.  This is a one pound piece, patted dry.

Rub the spice mixture over all sides of the meat.  Heat a grill pan on the stove over medium high heat.  Once the pan has heated for one minute, add one tbs olive oil and continue to warm.  After one more minute has passed and the oil is nice and hot, carefully add the steak, taking a second to appreciate the wonderful sizzle that comes from the pan!

Grill the steak for six and a half minutes per side for medium-rare.  Once seared on both sides, remove to a cutting board and tent with foil, allowing to rest for ten minutes so the juices can redistribute.

While the steak is grilling, prep the vegetables.  Thinly slice one red bell pepper, one half of an onion, and one jalapeno pepper*.

*Note about handling jalapeno peppers – they are spicy!  And not just when they hit your taste buds.  Be careful when handling these delicious little peppers and wash your hands as soon as you are done cutting them.  DO NOT TOUCH YOUR EYES OR NOSE.  If you have made this mistake before, as I have, then you know what I am talking about.  Ouch!  It’s nothing to be alarmed about… just unpleasant!

Toss the vegetables in one tbs olive oil and a squeeze from half of the lime that you zested for the spice rub.

As soon as the steak is removed to rest, lower the heat to medium and add the vegetables.  Cooking them on the same grill pan will allow them to absorb all of the great flavors and spices the steak left behind.  YUM.

Grill the vegetables for three minutes and then toss, cooking for three minutes more, six total.  Look at the great color they take on – sooo tasty!  We want these veggies to keep their texture and have a bit of bite left to them, so don’t keep them on the grill much longer than the time noted.  The crunchy texture adds to the overall dish and contributes little bursts of flavor to each bite.

While the veggies are grilling, heat your tortillas.  I have flour tortillas tonight and use a small saute pan to give them a nice char.  Set the pan over medium-high heat and add the tortilla directly to the dry pan.  Heat for 30 seconds and then flip, warming for 30 seconds longer.  Remove to a plate and cover with foil.

Finally – for something cool and refreshing to top off this spicy mix – some cilantro-lime sour cream!  Now, regular sour cream will work wonderfully with this dish, but why not fancy it up a bit?  We have one other half of a lime and will juice that into one half cup of sour cream.  Add two tbs minced cilantro and one quarter tsp kosher salt and you have the perfect accompaniment for fajita night.  Mix well.

To serve, I like to slice the flank steak (always cut it against the grain) and then lay it on top of the veggies, letting everyone serve themselves.

So, yeah, this makes me a pretty happy foodie-girl.  And, while I know there are a lot of spices in the rub, I assure you it isn’t overwhelming at all.  It has more of a rounded flavor that lingers on your tongue but doesn’t burn.  We threw a little fresh avocado into the mix and savored every bite… I hope you do as well.  Enjoy!

Continue reading for the ingredient list and step-by-step directions!

Serves Two

Cilantro-Lime Sour Cream

• one half cup sour cream
• one half of a lime, juiced
• two tbs minced fresh cilantro
• one quarter tsp kosher salt

While the steak is grilling, prep the vegetables.  Thinly slice one red bell pepper, one half of an onion, and one jalapeno pepper.  Toss the vegetables in one tbs olive oil the juice from one half of a lime.  As soon as the steak is removed to rest, lower the heat to medium and add the vegetables.  Grill the vegetables for three minutes and then toss, grilling for three minutes more, six minutes total.
While the veggies are grilling, heat your tortillas.  Set a small saute pan over medium-high heat and add the tortilla directly to the dry pan.  Heat for 30 seconds and then flip, warming for 30 seconds longer.  Remove to a plate and cover with foil to keep warm.
To serve, slice the flank steak, against the grain, and lay it on top of the veggies.  Fill the tortillas with the steak and veggies, top with cilantro-lime sour cream and avocado and serve.