Prep Time: 10 minutes

Cooking Time:  30 minutes

 

Ingredients:

 

  • 2 clove garlic
  • 1 lb. beef flank steak
  • 1 bunch radishes
  • salt and pepper
  • 2 limes
  • ½ c. reduced-fat sour cream
  • 8 fajita-size flour tortillas
  • 2 tsp. vegetable oil
  • 3 poblano peppers
  • 1 medium onion
  • ¼ c. water

Directions:

 

  • 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 ¼ teaspoon salt and ¼ 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.

 

Recipe Sourced From Good House Keeping

More Beef Steaks Recipes Here