Steak Fajitas on the Fly
4/26/2016, 2:25 p.m.
1 lb beef sirloin steak, cut across grain into thin strips
1 teaspoon ground cumin
2 poblano chiles, stem and seeds removed, thinly sliced
3/4 cup sour cream
2 tablespoons chopped green chiles (from 4.5-oz can)
8 Flour tortillas for burritos (8 inch; from 11-oz package)
In medium bowl, combine beef with juice from 1 of the limes and 1/2 teaspoon of the cumin. If desired, season with salt. Stir to coat beef; set aside.
Heat 10-inch cast-iron skillet over medium-high heat until it starts to smoke. Reduce heat to medium-low. Add poblano chiles; let cook without stirring 1 minute. Stir; cook 1 minute longer or until chiles are slightly charred and begin to soften. Remove from skillet; place in covered bowl to keep warm.
Spray skillet with cooking spray. Add beef; cooking briefly on each side until no longer pink. Remove from heat; place beef in same covered bowl to keep warm.
In blender or food processor, place sour cream, remaining 1/2 teaspoon cumin, dash of salt and the green chiles. Cover; process until smooth.
Heat tortillas as directed on package. Serve beef and poblano chiles topped with sour cream sauce in warm tortillas; fold up. Serve each with lime wedge from remaining lime.