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Seared Steak, Pepper & Onion Fajitas

Scott Phillips

Servings: two.

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.


  • 1/2 tsp. coarse salt; more to taste
  • Scant 1/4 tsp. freshly ground black pepper; more to taste
  • Scant 1/4 tsp. ground cumin
  • Good pinch cayenne
  • 1 Tbs. canola oil
  • 9 oz. New York strip steak, 1-inch thick
  • 1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
  • 1 small yellow onion, halved and thinly sliced
  • 2 tsp. minced fresh jalapeño (cored and seeded first)
  • 1 tsp. minced garlic
  • 2 Tbs. fresh lime juice
  • 3 Tbs. coarsely chopped fresh cilantro leaves

To serve:

  • Four 8- to 8-1/2-inch flour tortillas, warmed
  • 1 small ripe avocado, peeled and thinly sliced
  • Sour cream
  • Chopped fresh tomatoes or jarred salsa
  • Fresh cilantro sprigs

Nutritional Information

  • Calories (kcal) : 680
  • Fat Calories (kcal): 230
  • Fat (g): 36
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 90
  • Sodium (mg): 900
  • Carbohydrates (g): 54
  • Fiber (g): 10
  • Protein (g): 38


  • 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 as it rests). 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 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. 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.


Rate or Review

Reviews (3 reviews)

  • aamulders | 04/12/2014

    Best fajitas I've ever had.

  • jng000 | 02/16/2011

    Excellent recipe... used hangar steak and it was delicious and easy to make.

  • User avater
    KarenS | 03/15/2010

    EXCELLENT RECIPE! Very easy, the cast iron skillet is a must to get really good smoky flavor. I made a few of my own changes, didn't measure the spices, just threw them on generously. Skipped the Avocado and the jalapeno. Instead I chopped up yellow banana peppers as an additional topping.

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