Seared Steak Pepper Onion Fajitas From Fine Cooking Recipes

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.

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.

SEARED SPICY FAJITAS

Steps:

• In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.
• Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.
• Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.
• Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

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.

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.

SEARED-STEAK FAJITAS

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.

STEAK FAJITAS

Steps:

• Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
• In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
• Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
• Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
• Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
• Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
• Add beef strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
• Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
• Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
• Return onions and peppers to skillet; stir for about one minute.
• To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.