Steak Fajitas

I would not cook the onions and peppers before cooking the meat. That seems very strange to me; you want them piping hot. Cook them while the steak is resting.

Easier - char poblano peppers, bag, peel, seed & slice. Seed & julienne an equal amount of sweet mini red & orange peppers. Slice red onion. Saute together in avocado oil and season with Penzey's fajita seasoning. When tender, add thinly sliced left-over grilled rib eye steak just to warm. Serve on warmed tortilla & top with 5/4/2016 NYTimes Cooking's excellent arugula, avocado, cilantro salad with garlic, lime & olive oil vinaigrette (sans rotisserie chicken).

My dad owned a restaurant in the Valley in the 70's - we served fajitas as Tacos la Carbon - I substituted a tablespoon of pineapple juice to the marinade instead of the Worcestershire sauce (the citrus really brightens the flavor), and I also withheld the cilantro as a garnish. In my experience, cooking cilantro will make it a little bitter.

Instead of cooking the onions and peppers first in a separate pan, I seared the steak first in a cast iron, put it on a cutting board to rest, then cooked the pepper and onion mix in that same cast iron. The vegetables absorbed all of the flavor from the meat and marinade and it ended up being a one-pan meal. Really tasty!

Great recipe. Highly recommend lightly toasting the cumin and the ancho/chipotle chiles. Then grinding them using a molcajete or a mortar.

Also, mix up the chiles. Go all ancho or all chipotle or mix them up. Every variation is awesome.

Being from Texas, I'm pretty picky about my fajitas, and these passed the test! I love that I didn't have to use a grill. The only change I made to save time is that I used cumin powder and chili powder from my cabinet for the first two ingredients. It still tasted wonderful!

Lettuce is not a ingredient in fajitas! Maybe tacos, but not fajitas! And you must have pico de gallo, guacamole, and crema as sides.

Not a bad foundation, but way too bland. Needs more garlic, more salt, more cumin, maybe some black pepper. And lime wedges for garnish.

Substituted New York strip steak for the flank/skirt steak (little less expensive), and sheep's milk feta in place of the queso fresco (most likely made from cow's milk). Allowed the meat to marinate for 24 hours, which increased its flavor and tenderness. Cooked the meat in a large cast iron skillet, and finished it off under the broiler. Wonderful meal! Will make this again.

This is quite good. Made it just about as is. Works with chicken as well!

These fajitas were amazing! I found that the times given to cook onions and peppers for my family's preference were a bit low. As fresh corn is plentiful at the moment I added kernels cut from two ears to the vegetables. And though we have never had corn on fajitas before everyone decided it was a delicious addition. I made homemade tortillas for the first time and these fajitas were definitely worthy of that extra effort!

I followed most of the recipe, but changed the rub ratio to 2 parts cumin, 2 parts chipotle, 1 part ancho, 1 part salt. Made some extra rub for seasoning the vegetables, instead of using just cumin and salt. Cooked the steak first then the veg, in the same pan, while the steak rested. Served it with last summer's roasted tomato and chile salsa and with Sam Sifton's Burned Scallion Crema. Pretty delicious. The meat was incredibly tender and juicy. We'll definitely be having these again.

Really great recipe packed with flavor. I only Marinated for about an hour and it was still amazing. I grilled the steak with charcoal and it really came out nicely. Excellent recipe

Delicious! And great even if you only have a short marinade window.

Lots of steps, but worth the effort. The best rub/marinade I've ever used on flank steak.