Lunch: Flank Steak Fajitas

Use a cast iron skillet to achieve the perfect doneness for the steaks and vegetables in these delicious fajitas.

Ingredients

2 clove garlic
1 lb. beef flank steak
1 bunch radishes
salt and pepper
2 limes
1/2 c. reduced-fat sour cream
8 fajita-size flour tortillas
2 tsp. vegetable oil
3 poblano peppers
1 medium onion
1/4 c. water

Instructions

Rub garlic all over steak, and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into lime peel. Cover bowl and refrigerate.
Preheat toaster oven to 300 °F. Wrap tortillas in foil, and heat in toaster oven 15 minutes or until warm and pliable.
Heat 12-inch cast iron or other heavy skillet on medium-high until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare, or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
Add remaining 1 teaspoon oil to skillet, and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and vegetables among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

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