STEAK FAJITAS

Pat the steaks dry with paper towels and season on both sides with 1 tablespoon of the taco seasoning mix.

Coat the bottom of a 12-inch skillet with vegetable oil and heat over medium-high heat until just smoking. Add the steaks and cook until well browned on the first side, 3 to 5 minutes. Flip and continue to cook until well browned on the second side and the centers of the steaks registers 125 degrees (for medium-rare), 3 to 5 more minutes. Transfer to a cutting board and squeeze the juice of one of the limes over the steaks. Cover and let rest while cooking the vegetables.

While the steak is resting, coat the skillet with a second layer of oil and return to medium heat.

When the oil is shimmering, add the thawed stir fry mix and remaining taco seasoning mix and cook, stirring frequently, until tender, 2 to 3 minutes.

Transfer to a serving platter and squeeze the juice of the second lime over the vegetables.

Wrap tortillas in a clean kitchen towel and microwave until hot, about 1 minute.

Thinly slice the steak against the grain and place on top of the vegetables on the serving platter. Serve with the hot tortillas, lime wedges and queso fresco, if desired. Serves 4.

Per serving: 643 calories (percent of calories from fat, 41), 41 grams protein, 54 grams carbohydrates, 6 grams fiber, 29 grams fat (9 grams saturated), 87 milligrams cholesterol, 894 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS 1 ½ pounds flank steak, cut in halfwidth-wise1 (1-ounce) packet no-sugar-added tacoseasoningVegetable oil, for the pan2 (14-ounce) bags frozen pepper stir fry mix, thawed, drained and patted very dry2 limes, halved, plus additional limewedges for serving8 small flour tortillasBonus ingredient: Crumbled quesofresco, for serving