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
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
- 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)
- 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.
- 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.)
- 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!)
- 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.