Best 8 Seared Steak Pepper Onion Fajitas From Fine Cooking Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Seared Steak, Pepper & Onion Fajitas: A Culinary Symphony of Bold Flavors**

Embark on a tantalizing culinary journey with our seared steak, pepper & onion fajitas, a dish that harmonizes robust flavors and textures. Succulent strips of steak, kissed by the heat of the skillet, exude a smoky aroma that dances in the air. Bell peppers and onions, caramelized to perfection, add a vibrant sweetness that complements the savory meat. Wrapped in warm tortillas and adorned with an array of toppings, these fajitas offer a customizable feast that caters to every palate. Whether you prefer the zesty kick of salsa, the creamy embrace of guacamole, or the tangy brightness of pico de gallo, each bite promises a symphony of flavors that will leave you craving more. This article presents a collection of delectable fajita recipes, each offering unique variations on the classic dish, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

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.

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 FAJITAS



Seared-Steak Fajitas image

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

3/4 pound top round steak
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
2 medium green bell peppers, seeded and thinly sliced
1 large white onion, halved and thinly sliced
8 corn tortillas, warmed
1/2 cup grated white cheddar (2 ounces)
1 large tomato, chopped
Cilantro sprigs, for serving

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

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.

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

SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS



Skirt Steak Fajitas with Peppers and Onions image

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 pound skirt steak, sliced into 1 1/2-inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup roughly chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving

Steps:

  • Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
  • Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
  • Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
  • Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

TOP SIRLOIN STEAK WITH BELL PEPPER AND ONION SAUTé



Top Sirloin Steak with Bell Pepper and Onion Sauté image

An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.

Categories     Beef     Onion     Pepper     Marinate     Sauté     Wheat/Gluten-Free     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick
6 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
6 garlic cloves, minced
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 cup unsalted beef broth or low-salt chicken broth
Crumbled Gorgonzola or other blue cheese
Minced fresh Italian parsley

Steps:

  • Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
  • Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

SEARED STEAK FAJITAS



Seared Steak Fajitas image

WHY IT'S LIGHT This low-calorie Tex-Mex meal uses top round steak, a very lean cut of beef; you can also use other lean cuts such as eye of round or top sirloin. Corn tortillas have fewer calories and more nutrients than flour tortillas.

Yield serves 4

Number Of Ingredients 12

3/4 pound top round steak
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus lime wedges for serving
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
2 medium green bell peppers, ribs and seeds removed, thinly sliced
1 large onion, halved and thinly sliced
8 corn tortillas (6-inch), warmed (see note)
1/2 cup grated white cheddar cheese (2 ounces)
1 large tomato, chopped
Cilantro sprigs, for serving

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 remaining 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 large cast-iron or other heavy skillet, heat remaining 1 teaspoon oil over medium-high. Cook steak, about 2 minutes per side for mediumrare. Transfer to a cutting board, tent with foil and let rest.
  • Add bell peppers and onion to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak against the grain and serve with vegetables, tortillas, cheese, tomato, and cilantro.
  • To warm the corn tortillas, use tongs to toast them on a gas-stove burner for about 30 seconds per side. Or wrap them (stacked) in damp paper towels and microwave for 30 to 60 seconds, just until softened.
  • (Per Serving)
  • Calories: 390
  • Fat: 16.5g (6.1g Saturated Fat)
  • Protein: 28.3g
  • Carbohydrates: 34.1g
  • Fiber: 5.6g

Tips:

  • Choose the right cut of steak: For fajitas, you want a steak that is flavorful and tender. Good options include flank steak, skirt steak, or hanger steak.
  • Marinate the steak: Marinating the steak helps to tenderize it and infuse it with flavor. You can use a simple marinade made with olive oil, garlic, lime juice, and cumin, or you can get creative and try out different flavor combinations.
  • Cook the steak over high heat: This will help to sear the steak and lock in the juices. If you don't have a grill, you can use a cast iron skillet over high heat.
  • Slice the steak against the grain: This will make the steak more tender and easier to chew.
  • Serve the steak with your favorite fajita toppings: Some popular options include grilled onions and peppers, guacamole, salsa, and sour cream.

Conclusion:

Seared steak pepper onion fajitas are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your fajitas are flavorful, tender, and cooked to perfection.

Related Topics