Fajita flank steak with bell peppers and onions
Yield: 4to 6servings
INGREDIENTS
21/2 pounds flank steak
4 cloves garlic, minced
1/4 cup plus 2tablespoons extra-virgin olive oil
3tablespoons Worcestershire sauce
1/4 cup fresh lime juice (from 2 to 4 limes) 1tablespoon ground cumin
1 tablespoon chile powder
1tablespoon sugar
1/4 teaspoon dried red pepper flakes 1 teaspoon kosher salt
Olive oil cooking spray
4bell peppers (any color), stemmed, seeded, thinly sliced
1 yellow onion, thinly sliced
For serving: 8to 12small (6-inch) tortillas (flour or corn)
Garnishes: 1/4 cup chopped fresh cilantro leaves, sour cream, salsa, sliced avocado and crumbled (or grated) cotija cheese or queso fresco
DIRECTIONS
1. Place flank steak in a large zipper-style bag or shallow glass baking dish. In a small bowl, whisk together garlic, olive oil, Worcestershire sauce, lime juice, cumin, chile powder, sugar, pepper flakes and salt. Reserve 1/4 cup of marinade for the vegetables and pour the rest over steak. Seal bag or cover dish and refrigerate for 2 to 12 hours.
2. When you are ready to cook, preheat oven to 450 degrees with one rack about 4 inches from the broiler, another rack in the center position and another in the bottom position. Line a sheet pan with aluminum foil and mist it with cooking spray.
3. Toss peppers and onion with reserved
1/4 cup marinade in a large bowl and spread them evenly on prepared pan. Roast on center rack until softened and starting to brown, 10to 15minutes. Remove from oven and turn the oven to broil.
4. Wrap a stack of tortillas in aluminum foil and set aside.
5. Push peppers and onion to perimeter of the pan. Remove steak from marinade, allow any excess liquid to drip off the meat and place it in center of pan surrounded with vegetables (discard marinade). Place pan on top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 degrees for medium rare, about 3to 5minutes per side.
6. While the steak cooks, place the foilwrapped tortillas on the bottom rack to warm through. Once the steak finishes cooking, remove pan from oven and turn oven off. Leave tortillas in oven to continue warming while the steak rests.
7. Allow steak to rest, loosely covered with foil, for 10minutes before slicing it thinly against the grain. Sprinkle with cilantro. Serve the steak warm with peppers, onions and warm tortillas. Pass the salsa, sour cream, avocado and cheese at the table. Source: “Sheet Pan Suppers,” by Molly Gilbert (Workman, $15.95)