Steak Onion And Pepper Fajitas Food

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

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.

STEAK FAJITAS

Steps:

• Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
• Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

MARINATED STEAK & PEPPER FAJITAS

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.

STEAK, ONION, AND PEPPER FAJITAS

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.

STEAK FAJITA SKILLET

Steps:

• Cut the steak into 1/2-1 inch strips. Toss with the fajita seasoning and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
• Cut the peppers and onions into thin strips.
• Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
• Then place the steak in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute.Stir the butter, garlic, and lime juice in and cook for 1 additional minute. Then remove from heat and stir in the onions and peppers.
• Garnish with fresh cilantro and serve hot. Enjoy!

SAUTéED ONIONS AND PEPPERS RECIPE | SIP BITE GO

Steps:

• Set a large pan or large skillet on the stove to medium-high heat. Add all ingredients (except for the butter) to make the onions and peppers and sauté for ~5 minutes, stirring regularly.
• Add butter and stir regularly while cooking for another 5-10 minutes. Remove from heat before sautéed onions and peppers burn. They are done cooking when the onions and peppers are roasted on the edges and softened.

STEAK FAJITAS

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.

SIZZLING STEAK FAJITAS

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.

TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS

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.

STEAK FAJITAS

Steps:

• Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
• Add the olive oil, soy sauce, apple cider vinegar, jalapeno, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better - you can even do overnight! Alternatively, you can use a large Ziplock bag.
• Before searing the steak, dry it with paper towel - keep the marinade.
• Heat a large cast iron over medium-high heat for 3 minutes. Once hot, add a bit olive oil. Sauté the onions until soft, about 4 minutes. Add the bell peppers and keep stirring until soft, about 5 minutes. Place the onions and peppers on a separate plate.
• Raise to high heat and in the same cast iron, add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two to three batches if needed.
• Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
• Meanwhile warm up the tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.
• Slice the steak into ½ inch slices.
• Assemble the fajitas: Place the steak and vegetables on each tortilla. Top with guacamole, pico, and/or sour cream.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

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.

BEST DAMN AIR FRYER STEAK FAJITAS

Steps:

• In a large bowl or ziptop bag, add 2tbs vegetable oil, Worcestershire sauce, lime juice and whisk well. Then add the dry ingredients: chili powder, cumin, smoked paprika, oregano, salt and pepper. Mix well to create marinade for steak. Set aside.
• Slice flank or skirt steak in half lengthwise, then against the grain into thin strips of about 1/4 inch thick. Add to marinade and cover bowl or seal bag. Marinate overnight for best results.
• Slice bell peppers and onions into thick slices. Set aside in a bowl and toss with remaining 1 tablespoon of vegetable oil.
• Preheat air fryer for 5 min at 380°(F). When ready, add vegetables to basket or tray and air fry at 380°(F) for 8 minutes on air fry setting. When the 8 minutes are up, add the marinated steak and mix very well. Be sure the pieces of steak aren't stuck together. Get the vegetables well coated with marinade. Air fry for an additional 5-7 minutes at 380°(F).
• Serve immediately on warm tortillas. Juices from bottom of pan or drip tray can be added for additional flavor and juiciness.

STEAK FAJITAS WITH ONIONS AND PEPPERS

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, ONION, AND PEPPER FAJITAS

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.