Seared Steak Fajitas

Ingredients

• 3/4 pound top round steak
• 1 tablespoon soy sauce
• 1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)
• plus lime wedges for serving
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove
• minced
• Coarse salt and ground pepper
• 2 medium green bell peppers
• ribs and seeds removed
• thinly sliced
• 1 large onion
• halved and thinly sliced
• 8 corn tortillas (6-inch)
• warmed (see note)
• 1/2 cup grated white cheddar cheese (2 ounces)
• 1 large tomato
• chopped
• Cilantro sprigs
• for serving

Instructions

1. In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice.
2. Refrigerate 1 hour, turning steak occasionally.
3. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium.
4. Add garlic and cook until fragrant, 30 seconds.
5. Remove from heat.
6. Stir in remaining 1 tablespoon lime juice.
7. Set garlic oil aside.
8. Remove steak from marinade and blot dry with paper towels.
9. Season with salt and pepper.
10. In a large cast-iron or other heavy skillet, heat remaining 1 teaspoon oil over medium-high.
11. Cook steak, about 2 minutes per side for mediumrare.
12. Transfer to a cutting board, tent with foil and let rest.
13. Add bell peppers and onion to pan; season with salt and pepper.
14. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes.
15. Stir in reserved garlic oil.
16. Thinly slice steak against the grain and serve with vegetables, tortillas, cheese, tomato, and cilantro.
17. To warm the corn tortillas, use tongs to toast them on a gas-stove burner for about 30 seconds per side.
18. Or wrap them (stacked) in damp paper towels and microwave for 30 to 60 seconds, just until softened.
19. (Per Serving)
20. Calories: 390
21. Fat: 16.5g (6.1g Saturated Fat)
22. Protein: 28.3g
23. Carbohydrates: 34.1g
24. Fiber: 5.6g