Best Beef And Bell Pepper Fajitas Recipes

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

Ingredients

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

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.