Steak, Pepper & Onion Fajitas with Tangy Slaw

Steak, Pepper & Onion Fajitas

with Tangy Slaw

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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For this crowd-pleasing dish, you’ll fill warm flour tortillas with an irresistible combination of tender sliced steak, sautéed peppers and onion, and more. For refreshing contrast, a cabbage and cucumber slaw and lime sour cream are served on the side.
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ingredients
Steak, Pepper & Onion Fajitas with Tangy Slaw
Title
  • 4 Steaks
  • 8 Flour Tortillas
  • 4 oz Sweet Peppers
  • 1 Lime
  • 2 Scallions
  • 2 Persian Cucumbers
  • 1 lb Green Or Red Cabbage
  • 1 Sweet Onion
  • 1 Tbsp Sugar
  • 4 oz Monterey Jack Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ½ cup Sour Cream
Prepare the ingredients & make the lime sour cream:
1 Prepare the ingredients & make the lime sour cream:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven  to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Quarter the lime. In a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt  and pepper.

Make the slaw:
2 Make the slaw:

In a large bowl, whisk together the sugar, the juice of 2 lime wedges, and a drizzle of olive oil until the sugar has dissolved. Season with salt and pepper. Add the sliced cabbage, sliced scallions, and sliced cucumbers; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the steaks:
3 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least  5 minutes.

**An instant-read thermometer should register 145°F.

Cook & dress the vegetables:
4 Cook & dress the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat. Carefully add the worcestershire sauce and the juice of the remaining lime wedge; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to  9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas, sliced steaks, cooked vegetables, grated cheese, and lime sour cream separately. Assemble each fajita using 1 warmed tortilla. Serve with the slaw on the side. Enjoy!

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Prepare the ingredients & make the lime sour cream:
1 Prepare the ingredients & make the lime sour cream:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven  to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Quarter the lime. In a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt  and pepper.

2 Make the slaw:

In a large bowl, whisk together the sugar, the juice of 2 lime wedges, and a drizzle of olive oil until the sugar has dissolved. Season with salt and pepper. Add the sliced cabbage, sliced scallions, and sliced cucumbers; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the steaks:
3 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least  5 minutes.

**An instant-read thermometer should register 145°F.

4 Cook & dress the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat. Carefully add the worcestershire sauce and the juice of the remaining lime wedge; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

Cook & dress the vegetables:
Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to  9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas, sliced steaks, cooked vegetables, grated cheese, and lime sour cream separately. Assemble each fajita using 1 warmed tortilla. Serve with the slaw on the side. Enjoy!