Steak fajitas with cucumber-radish salsa

Steak fajitas with cucumber-radish salsa

10 ounces top sirloin steak strips
Steak fajita spice blend (ancho chile powder – granulated garlic – cumin – dried oregano)
1 red bell pepper
1 yellow bell pepper
3 scallions
1 jalapeño (optional)
1 or 2 Persian cucumbers
2 or 3 red radishes
Fresh cilantro
1 lime
6 Sonoma-style tortillas (wheat flour – corn masa)
¼ cup Greek yogurt

Sear the steak

Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, toss the steak with the steak fajita spice blend and season generously with salt.

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not wipe out the pan.
While the steak cooks and rests, prepare the bell peppers and scallions.

Prep and cook the bell peppers and scallions

Remove the stems, seeds, and ribs from the red and yellow bell peppers; cut the peppers into ¼-inch-thick strips.
Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
If using the jalapeño, remove the stem, seeds, and ribs; thinly slice the jalapeño. Wash your hands after handling.

In the same pan used for the steak, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the bell peppers, scallions, and as much jalapeño as you like. Season with salt and cook, stirring occasionally, until softened and slightly caramelized, 3 to 5 minutes. Transfer to a plate; wipe the pan dry and reserve for the tortillas, if desired.
While the vegetables cook, make the salsa.

Prepare the salsa

Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Coarsely chop the cilantro.
Juice half the lime; cut the other half into wedges and set aside for garnish.

In a medium bowl, stir together the cucumbers, radishes, cilantro, and lime juice. Season to taste with salt.

Warm the tortillas
On the stovetop directly over the flame, or in the same pan used for the bell peppers, over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

Transfer the tortillas to individual plates. Top with the steak, peppers, scallions, salsa, and yogurt. Serve with the lime wedges.

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