Steak Fajitas With Onions And Peppers Food

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STEAK, ONION, AND PEPPER FAJITAS



Steak, Onion, and Pepper Fajitas image

These yummy fajitas have an unexpected flavor you'll be sure to love! Serve with tortillas and your favorite fajita toppings.

Provided by lv2ck

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h50m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef round steak
¼ cup tequila
½ cup fresh lime juice
½ cup cooking oil
2 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon salt
¾ teaspoon paprika
½ cup sliced onion
¾ cup bell peppers, sliced into thin strips

Steps:

  • Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
  • Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 4.6 g, Cholesterol 39.2 mg, Fat 29.2 g, Fiber 0.7 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 235.2 mg, Sugar 1.9 g

TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Steak Fajitas with Peppers and Onions image

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

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

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.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS



Sweet and Spicy Flank Steak Fajitas with Peppers and Onions image

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate 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 flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

STEAK FAJITAS WITH ONIONS AND PEPPERS



Steak Fajitas with Onions and Peppers image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon paprika
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
Juice of 3 limes, plus wedges for serving
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping

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.

STEAK FAJITAS



Steak Fajitas image

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

1/2 cup orange juice
1 lime, juiced
1 lemon, juiced
4 tablespoons olive oil
3 garlic cloves, roughly chopped
2 chipotle chiles in adobo
3 tablespoons fresh cilantro leaves, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
2 -8 ounces steaks, New York
salt and pepper
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
lime juice, olive oil (optional)
2 -4 flour tortillas, warmed slightly on the grill
guacamole
salsa

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.

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER



Skirt Steak Fajitas With Lime and Black Pepper image

Great time of year to fire up the BBQ...here is one of our home-runs! Cooks' note: ° If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding. Special equipment: metal skewers or a grill basket. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico, TexMex.

Provided by kiwidutch

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lbs skirt steaks, halved crosswise
2 1/2 teaspoons fresh coarse ground black pepper
2 avocados, peeled and sliced
1 large tomatoes, cut into wedges
18 flour tortillas
1 cup fresh cilantro leaves
salsa or lime wedge

Steps:

  • Prepare grill for cooking.
  • Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
  • While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
  • Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
  • Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
  • While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
  • Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.

Nutrition Facts : Calories 779.4, Fat 37.8, SaturatedFat 9.4, Cholesterol 89.2, Sodium 1279.8, Carbohydrate 59.7, Fiber 8.7, Sugar 5.3, Protein 50.2

MARINATED STEAK & PEPPER FAJITAS



Marinated Steak & Pepper Fajitas image

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

1/2 cup tequila or reduced-sodium beef broth
1 teaspoon grated lime zest
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
4 poblano or sweet red peppers, halved and seeded
4 jalapeno peppers, halved and seeded
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1-1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend

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

SEARED STEAK, PEPPER & ONION FAJITAS (FROM FINE COOKING)



Seared Steak, Pepper & Onion Fajitas (from Fine Cooking) image

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

1/2 teaspoon coarse salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1/4 teaspoon ground cumin
1 pinch cayenne
1 tablespoon canola oil
1 (9 ounce) new york strip steaks, 1 inch thick
1 small yellow bell pepper, thinly sliced ("or" 1/2 small red bell pepper and 1/2 small yellow bell pepper)
1 small yellow onion, halved and thinly sliced
2 teaspoons minced fresh jalapenos, cored and seeded first
1 teaspoon minced garlic
2 tablespoons fresh lime juice
3 tablespoons coarsely chopped fresh cilantro leaves
4 flour tortillas, warmed (8-8 1/2 "inch")
1 small ripe avocado, peeled and thinly sliced
sour cream
chopped fresh tomatoes or jarred salsa
fresh cilantro, springs

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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From myrecipes.com


STEAK ONION AND PEPPER FAJITAS RECIPES
2021-04-16 · These grilled steak fajitas with onions, peppers, and zucchini are marinated in a cilantro-lime marinade, served over a warm tortilla, and topped with a savory creamy sauce. Print Ingredients. FOR THE FAJITAS: 1 pound of thin-cut shoulder, skirt, or flank steak Soft flour tortillas 2 large onions, sliced into rings 3 bell peppers… From recipesandme.com Cuisine …
From tfrecipes.com


STEAK FAJITAS WITH CORN SALSA AND ONIONS AND PEPPERS - A ...
Modern Comfort Food. Toggle Navigation. facebook; instagram; September 24, 2020. Steak Fajitas with Corn Salsa and Onions and Peppers . Jump to Recipe Print Recipe. Steak Fajitas with Corn Salsa and Onions and Peppers is filled with tender skirt steak, sweet bell peppers, and fresh corn salsa. All that gets folded into soft tortillas along with cheddar cheese, sour …
From aperfectfeast.com


STEAK FAJITAS WITH PEPPERS & ONIONS - PARENTING
Food & Recipes Steak Fajitas with Peppers & Onions. by Laraine Perri. This delicious weeknight meal allows everyone to build their own fajitas. Prep time: 30 minutes . Total time: 1 hour 45 minutes (1 hour resting) Serves: 4. Ingredients: 1/4 cup fresh lime juice. 3 Tbsp olive oil, divided 2 Tbsp soy sauce. 4 tsp dark brown sugar. 2 cloves fresh garlic, minced, divided. 2 tsp …
From parenting.com


FLANK STEAK FAJITAS - GRILLED WITH PEPPERS AND ONIONS ...
Tender flank steak and sliced peppers and onions take a dip in an easy marinade before hitting the grill for easy Flank Steak Fajitas. Invite some neighbors over, whip up a few margaritas, and set everything up buffet style for a mid-summer fiesta! Enter the summertime grilling season, and I’m all about that Mexican food at least once a week ...
From aperitiffriday.com


EASY STEAK FAJITA BOWLS - FAVORITE FAMILY RECIPES
Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.
From favfamilyrecipes.com


RECIPE: STEAK, PEPPER, & ONION FAJITAS WITH TANGY SLAW ...
Add the sliced peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat and stir in the Worcestershire sauce and the juice of the remaining lime …
From blueapron.com


BEEF-&-CHICKEN FAJITAS WITH PEPPERS & ONIONS RECIPE ...
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours …
From myrecipes.com


FAJITA-FILLING ONIONS AND PEPPERS RECIPE - FOOD NEWS
Crecipe.com deliver fine selection of quality Steak fajitas with onions and peppers recipes equipped with ratings, reviews and mixing tips. Get one of our Steak fajitas with onions and peppers recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Coat the skillet in cooking ... the diced bell pepper and onion to the skillet. ... aside the …
From foodnewsnews.com


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