Steak Fajitas with Onions and Peppers

Found this recipe in a Food Network magazine. A simple and delicious weeknight recipe.

Steak Fajitas with Onions and Peppers



1 Tablespoon Paprika
2 teaspoons light brown sugar
1 teaspoon ground cumin (I used 2 teaspoons.  Cumin is my absolute, favorite spice.)
2 teaspoons chili powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak (I used beef tenderloin, per Kent’s request.  Great choice!)
Juice of 3 limes
3 Tablespoons olive oil, plus more for the grill
4 bell peppers, thinly sliced (make it colorful!)
2 red onions, thinly sliced
8-12 flour tortillas
Shredded cheddar cheese and chopped cilantro, for topping


  1.  Mix the paprika, brown sugar, cumin, chili powder, garlic powder and 1 teaspoon salt in a small bowl. (If you use table salt, use 1/2 teaspoon)
  2. 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.  While the steak is marinating chop the onions and peppers.
  3. Heat a large cast iron skillet over medium heat.  Toss the bell peppers and onions with the remaining 2 Tablespoons olive oil, juice of 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. (Honestly, I put the oil in the skillet, added the veggies, lime juice and salt in the frying pan.  One less dish to clean.)
  4. Preheat grill to a medium high heat and brush the grate with olive oil.  Grill the steak 3-5 minutes each side for medium rare.  Remove and place on cutting board, let rest 5-10 minutes. (No grill, no worries.  Use your cast iron skillet or a good old frying pan. However, if you have the grill, once again, one less dish to clean!)
  5. Warm the tortillas as label instructs.  Slice the steak against the grain, season with salt if desired.  Serve on the tortillas with onions and peppers; top with cheese and cilantro (unless you are a cilantro hater!)  Serve with lime wedges, if you wish.



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