Fajitas, Pinto Bean cakes and salsa.

How to make sizzling steak fajitas at home 

For the marinade & Steak:

1/2 C. lime juice (6 limes)

2 T. olive oil

4 cl. garlic, minced

2 T. chili powder

1/4 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. fine salt

1/4 tsp. black pepper

1 1/2 lbs. flank steak

For the fajita filling:

2 T. olive oil, divided

1 1/2 lbs. bell peppers, seeded & cut into strips. use whatever colors you like.

1 med. yellow or white onion sliced and halved

6 thick scallions, sliced into 2-inch pieces on the diagonal

1 T. chili powder

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1/4 tsp. ground cumin

1/4 tsp. fine salt

1/4 tsp. black pepper

12 tp 16 flour tortillas

Any combination of shredded pepper jack or cheddar cheese; sour cream or Greek yogurt; pico de gallo or fresh salsa; pickled or fresh jalapeños; sliced avocado or guacamole; cilantro sprigs and lime wedges, for serving

Make the marinade: In a large, lidded container, mix together the lime juice, oil, garlic, chili powder, oregano, cumin, salt and black pepper until combined.

Marinate the steak: Place the steak on a cutting board and thinly slice it against the grain and on a bias. If the steak is thicker than 1 inch, you may need to cut some of the strips in half.

Transfer the steak to the marinade, toss to coat evenly, cover and marinate on the counter for 15 to 20 minutes, tossing it again after about 5 minutes. (Alternatively, you can marinate the whole, unsliced steak in the refrigerator for up to 8 hours, turning once or twice. Then, slice it and return the slices to the marinade while you cook the vegetables.)

Make the fajita filling: While the steak marinades, in a large skillet over high heat, heat 1 tablespoon of the oil until it shimmers. Add the bell peppers, onion and scallions, sprinkle with the chili powder, oregano, garlic powder, cumin, salt and pepper, and toss to combine. Cook undisturbed for about 2 minutes, then stir and continue cooking, stirring often, until softened and starting to brown in spots, about 6 minutes. Transfer to a bowl and cover to keep warm.

Wrap the tortillas in a clean, damp kitchen towel and microwave on HIGH for 30 seconds to 1 minute, until hot. You can also heat the tortillas in a dry skillet over medium heat, or individually over a gas burner, until lightly charred on both sides.

Place the tortillas on a plate, cover and transfer to the table, with your choice of toppings (see ingredients). Place a trivet, and tongs or serving spoons, on the table in preparation for the hot skillet.

Remove the steak from the marinade, drain it well and discard the marinade. Lightly pat the meat dry.

Return the skillet to high heat, add the remaining 1 tablespoon of oil and heat until it shimmers. Add the steak and cook undisturbed for about 1 minute, then continue cooking, stirring occasionally, until the meat is no longer pink, about 2 minutes more. (If the meat releases a lot of liquid, carefully spoon or pour some of it off.) Push the meat to one side of the pan, return the cooked vegetables to the skillet, and toss them once or twice to reheat.

Immediately bring the sizzling skillet to the table to serve with the tortillas and toppings.

Pinto bean cakes with salsa 

For the bean cakes:

2 (15 oz) cans no-salt added pinto beans (3 1/2 C.) drained, not rinsed save liquid.

1/2 C. fine or med. grind cornmeal   (could have used a little more cornmeal)

1/2 C. fine chopped red onion  

1 tsp. smoked paprika

1 tsp. garlic powder

1/2 tsp.fine salt + more to taste

1/2 tsp. black pepper

4 T. olive oil, divided

cilantro leaves for garnish

lime wedges for garnish

For the avocado salsa

flesh or 1 ripe med. avocado, diced

1 med. tomato, diced

1/2 C. diced red onion

1 cl. galic finely grated or pressed

2 T. lime juice

1/4 C. lightly packed cilantro, chopped

1/4 C, fine salt + more  to taste  ( I used less than half this much salt and it was still a little salty for my taste)

Position a rack in the middle of the oven and set a large, rimmed baking sheet on it. Preheat the oven to 200 degrees.

Make the bean cakes: In a large bowl, use a potato masher or fork to mash together the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper until well combined. Taste, and season with more salt as needed. If the mixture isn’t holding together well, add the bean liquid, 1 tablespoon at a time, until it holds together but isn’t wet.

Divide the mixture into 8 equal portions (about 1/3 cup each). Wet your hands and shape each portion into a patty about 3 to 4 inches in diameter and 1/2-inch thick.

In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add 4 patties and cook until a crisp, dark golden brown crust forms, 2 to 3 minutes per side. Transfer to the baking sheet in the warm oven. Repeat with the remaining patties, using the remaining 2 tablespoons of oil and heating it before frying.

Make the salsa: In a medium bowl, gently toss together the avocado, tomato, onion, garlic, lime, cilantro and salt. Taste, and season with more salt as needed.

To serve, divide the patties among 4 plates and top each portion with about 1/3 cup salsa. Serve warm.