Skillet Steak Fajitas

Here is my recipe challenge of the week! It actually looks really simple and very tasty. Probably to occur at the Kozusko house on Tuesday night. It is a recipe that can probably easily be made for a group (useful for Ashley!) and I thought it might also be a hit at the Mesko's. :)

As always, from Cook's Illustrated's "The Best 30-Minute Recipes"....

Skillet Steak Fajitas
1 (1 1/2-lb) flank steak
salt and ground pepper
3 tbsp vegetable oil
2 bell peppers, cored and sliced thin (I bought one red and one green. For spicy, the book suggests adding a sliced jalapeno as well)
1 red onion, sliced thin
2 tbsp water
1 tsp chili powder
12 (6-inch) flour tortillas
2 tbsp fresh lime juice
1 tbsp minced fresh cilantro (I decided to forget this ingredient, not because of my dad's aversion to cilantro, but it seemed like a waste to buy a whole bundle for needing so little!)
1 tsp Worcestershire sauce
1/2 tsp brown sugar

1. Sear Steak: Pat steak dry with paper towels, then season with salt and pepper. Heat 1 tbsp of oil in 12-inch skillet over medium-high heat until just smoking. Brown steak on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steak over and continue to cook to desired doneness, 3 to 6 minutes. Transfer steak to clean pate, tent with foil, and let rest for 5 to 10 minutes before slicing.

2. Saute Vegetables: While steak rests, add 1 more tbsp of oil to skillet and return to medium heat until shimmering. Add bell peppers, onion, water, chili powder, adn 1/2 tsp salt and cook until onion is softened, about 5 minutes. Transfer to serving bowl.

3. Soften Tortillas: Stack tortillas on plate adn cover with plastic wrap. Heat in microwave until soft and hot, 30 seconds to 2 minutes.

4. Make seasoning mixture: Mix remaining tbsp oil, lime juice, cilantro, Worcestershire, brown sugar, and 1/4 tsp salt together in large bowl and set aside.

5. Slice and Marinate Steak: Slice steak very thin across grain, and toss with marinade. Arrange beef on platter and serve with tortillas and vegetables.

Serve with salsa, sour cream, chopped avocado, shredded cheese, shredded lettuce, and lime wedges (according to the book, this recipe is pretty flexible to accomodate to taste!)