Ingredients
-
1/2 teaspoon coarse salt, more to taste
-
1/4 teaspoon freshly ground black pepper, more to taste
-
1/4 teaspoon ground cumin
-
1 pinch cayenne
-
1 tablespoon canola oil
-
1 (9 ounce) new york strip steaks, 1 inch thick
-
1 small yellow bell pepper, thinly sliced ("or" 1/2 small red bell pepper and 1/2 small yellow bell pepper)
-
1 small yellow onion, halved and thinly sliced
-
2 teaspoons minced fresh jalapenos, cored and seeded first
-
1 teaspoon minced garlic
-
2 tablespoons fresh lime juice
-
3 tablespoons coarsely chopped fresh cilantro leaves
-
-
4 flour tortillas, warmed (8-8 1/2 "inch")
-
1 small ripe avocado, peeled and thinly sliced
-
sour cream
-
chopped fresh tomatoes or jarred salsa
Instructions
- Combine the salt, pepper, cumin and cayenne in a small bowl.
- Rub the steak with the seasoning on both sides.
- Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
- Put the steak in the hot pan and sear for 3 minutes.
- Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
- Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
- Return the skillet to medium heat.
- Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
- Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
- Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
- Cover to keep warm.
- Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices.
- Add the slices to the skillet along with any accumulated juices.
- Toss until well blended.
- Stir in the chopped cilantro and season with salt and pepper.
- Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.