SEARED STEAK, PEPPER & ONION FAJITAS (FROM FINE COOKING)
Great weeknight recipe! Goes together quickly and is easy and delicious. I love the crust my cast-iron skillet provides. Sometimes I use Penzey's Southwest seaoning in place of the cumin mixture.
Provided by Tracy K
Categories Meat
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine the salt, pepper, cumin and cayenne in a small bowl.
- Rub the steak with the seasoning on both sides.
- Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking.
- Put the steak in the hot pan and sear for 3 minutes.
- Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on).
- Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
- Return the skillet to medium heat.
- Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
- Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
- Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
- Cover to keep warm.
- Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices.
- Add the slices to the skillet along with any accumulated juices.
- Toss until well blended.
- Stir in the chopped cilantro and season with salt and pepper.
- Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
STEAK FAJITAS WITH ONIONS AND PEPPERS
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
- Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
- Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.
SIZZLING STEAK FAJITAS
A blend of A.1. Original Sauce and chunky salsa makes a smoky, savory marinade for flank steak in this simple recipe for fajitas.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
- Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
- Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
REVERSE SEARED STEAK FAJITAS
These easy steak fajitas are reverse seared before getting blasted with heat in a cast-iron pan along with some peppers and onions to make the best fajitas you've ever had.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat your pellet grill to 225°, following factory instructions.
- Season your steak with the salt, pepper, and chili lime seasoning. If you don't have that, you should use your favorite taco seasoning.
- Place the steak on the grill and let it cook for 30-45 minutes, or until the internal temp reaches about 120°.
- Remove from the grill and let rest for 10-15 minutes.
- In a large cast-iron skillet, preheat 1 tablespoon of oil over high heat. While the meat is resting, quickly saute your peppers and onions, and set aside.
- Slice your steak into strips across the grain. Add the other tablespoon of oil to the pan and let it get hot.
- Toss in your steak and quickly sear it for 1-2 minutes.
- Remove from the pan and serve with the peppers and onions and any garnishes and toppings you'd like.
Nutrition Facts : Calories 364 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 332 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SEARED-STEAK FAJITAS
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
- Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
- Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
Nutrition Facts : Calories 390 g, Fat 16 g, Fiber 5 g, Protein 28 g
STEAK FAJITAS
Make and share this Steak Fajitas recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 30m
Yield 4 fajitas, 2 serving(s)
Number Of Ingredients 18
Steps:
- In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
- Using an immersion blender, puree the marinade until smooth.
- Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 4 hours to tenderize and flavor the beef.
- Prepare grill on med. high heat.
- Drain the marinade from the beef. Lightly oil the grill. Season liberally with salt and freshly ground black pepper.
- Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.
- Once the beef is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, to a cast iron skillet ( I put the skillet onto the grill to preheat while cooking the steaks). Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- When the peppers and onions are done cooking, remove the skillet and heat up the tortillas.
- Place tortillas on the grill and let it char about 30 seconds, flip the tortilla and repeat on the second side.
- Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.
- Thinly slice the steak against the grain on a diagonal.
- To serve:.
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
BEST FAJITA MARINADE
The best fajita marinade recipe is here for you to enjoy! If you're obsessed with fajitas like we are we're sharing the best beef marinade secret with you!
Provided by The Typical Mom
Categories Entree Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
- Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
- Put mixture into a gallon bag, zip, and store in fridge overnight.
Nutrition Facts : ServingSize 3 oz, Calories 71 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg
SHEET PAN BEEF FAJITAS
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Provided by NicoleMcmom
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
- Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
- Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
- Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
- Transfer steak to a cutting board and rest, 5 to 10 minutes.
- Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g
TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS
Skirt steak ? a favorite for fajitas ? gets seasoned with a Tex-Mex inspired spice rub and grilled until juicy. It?s paired with charred peppers and onions for a hearty fajita filling.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SEARED STEAK, PEPPER & ONION FAJITAS (FROM FINE COOKING)
Great weeknight recipe! Goes together quickly and is easy and delicious. I love the crust my cast-iron skillet provides. Sometimes I use Penzey's Southwest seaoning in place of the cumin mixture.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Combine the salt, pepper, cumin and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil. Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min. Add the jalapeno and garlic and cook until soft and fragrant, about 1 min. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm. Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
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STEAK FAJITAS RECIPE - ADD A PINCH
From addapinch.com
4.9/5 (32)Total Time 25 minsCategory Main CourseCalories 380 per serving
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
RECIPE: STEAK, PEPPER, & ONION FAJITAS WITH TANGY SLAW ...
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4.2/5 Total Time 40 minsCuisine AmericanCalories 650 per serving
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5/5 (3)Category Main CourseCuisine AmericanCalories 680 per serving
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EASY SKIRT STEAK FAJITAS RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
5/5 (12)Calories 370 per servingCategory Main Dish
- Combine fajita seasoning, lime juice, 1 tablespoon olive oil, and worcestershire in a large plastic zip bag. Reserve 1 tablespoon of this mixture in a small jar or baggy, and set aside. Add steak to large baggy, and zip closed. Shake to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Add 1 tablespoon olive oil to a large hot skillet over medium heat. Add bell pepper, onion, and reserved marinade. Cook about 2-4 minutes, until tender but not mushy.
FLANK STEAK FAJITAS - GRILLED WITH PEPPERS AND ONIONS ...
From aperitiffriday.com
Estimated Reading Time 5 minsTotal Time 1 hr
- Pour half the marinade over the flank steak in a plastic ziploc bag; pour the remainder of the marinade over the vegetables in a separate plastic bag
- Prepare a grill with indirect heat (move the coals to one side of the grill so there's space where you can cook the food indirectly over the heat)
HOW TO MAKE THE BEST STEAK FAJITAS RECIPE HOMEMADE ...
From foodiecrush.com
4.1/5 (35)Category Main CourseCuisine MexicanCalories 240 per serving
- In a shallow bowl, combine the garlic, fajita seasoning, 1/4 cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
PERFECT STEAK FAJITAS RECIPE - SAVORY NOTHINGS
From savorynothings.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 309 per serving
- Place all ingredients for meat EXCEPT for steak in large bowl or zip-top bag. Combine well, then add steak and lightly toss or massage to cover. Cover bowl or zip bag closed and refrigerate for 2 hours and up to overnight.
- To the skillet, add 1 tablespoon olive oil. Cook onion until fully softened and starting to look golden, about 4-5 minutes. Remove and set aside on a plate.
- Uncover steak and slice into thin slices (slice against the grain; slicing at a slight angle makes the steak look best).
STEAK FAJITAS {GRILL OR SKILLET ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (11)Total Time 40 minsCategory Dinner, Main CourseCalories 493 per serving
- Prepare the marinade by combining orange juice, lime juice, olive oil, Worcestershire sauce, cilantro, and minced garlic in a small bowl. In another small bowl, whisk together chili powder, sugar, paprika, cumin, onion powder, garlic powder, cayenne pepper, salt, and pepper. (I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference.) Add 1 tablespoon of the spice mix to the marinade and whisk to combine.
- Drain marinade from meat and pat dry with a paper towel. Sprinkle the remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don't rub it in). Heat a cast iron skillet over medium-high heat with 1 tablespoon olive oil. Cook steak for about 4-5 minutes per side or until steak is medium-rare (130-135 degrees F). Use a meat thermometer for best results. Once cooked, let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.
- Heat grill or grill pan to high heat. Clean and lightly oil the grill grates (or ridges on a grill pan). I do this by pouring a little canola oil over a paper towel, holding it with tongs, and running it along the grates or ridges. Drain the marinade from meat and pat dry with a paper towel. Sprinkle the remaining spices (should be about 1 tablespoon) evenly on both sides of the steak. Pat this mixture over the steak (don't rub it in). Grill the steak, covered, for about 4-5 minutes per side or until steak is medium-rare (130-135 degrees F). Let the meat rest on a cutting board, tented with aluminum foil, for 5-10 minutes. Slice very thinly against the grain into strips.
- To cook in a skillet: Slice peppers and onion into thin strips. Wipe down the pan you used to cook the steak in with a paper towel and tongs (doesn't need to be perfectly clean). Add a tablespoon of oil and place over medium-high heat. Add peppers and onions. Season to taste with salt and pepper. Cook, stirring occasionally, until crisp-tender, about 8 minutes.
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