Best 2 Steak Fajitas With Onions And Peppers Recipes

**Sizzling and Flavorful: A Culinary Journey into Steak Fajitas with Onions and Peppers**

Embark on a tantalizing culinary adventure with our delectable Steak Fajitas with Onions and Peppers recipe. This sizzling dish combines the savory richness of marinated steak with the vibrant flavors of sautéed onions and peppers, all wrapped in warm tortillas. Our comprehensive guide includes three variations to cater to diverse preferences: a classic version, a vegetarian option with portobello mushrooms, and a tantalizing shrimp fajita recipe. Each variation promises an explosion of taste, making this dish perfect for any occasion, whether it's a casual family dinner or an exciting fiesta with friends.

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose flank steak or skirt steak: These cuts of beef are thin and flavorful, and they cook quickly.
Slice the steak against the grain: This will help the steak to be more tender.
Marinate the steak for at least 30 minutes: This will help to tenderize the steak and add flavor.
Cook the steak over high heat: This will help to sear the steak and keep it juicy.
Don't overcook the steak: Steak is best served medium-rare or medium.
Serve the steak with fajita toppings: These can include grilled onions, peppers, salsa, guacamole, sour cream, and cheese.
Use fresh ingredients: This will make a big difference in the flavor of your fajitas.

Conclusion:

Steak fajitas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover steak, and they can also be made with chicken or shrimp. With a little planning, you can have a delicious fajita dinner on the table in no time. So next time you're looking for a quick and easy meal, give steak fajitas a try. You won't be disappointed!