Steak, Onion, And Pepper Fajitas

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak, Onion, And Pepper Fajitas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak, Onion, And Pepper Fajitas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 pounds beef round steak
• 1/4 cup tequila
• 1/2 cup fresh lime juice
• 1/2 cup cooking oil
• 2 tablespoons liquid smoke
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black
• pepper
• 1/2 teaspoon salt
• 3/4 teaspoon paprika
• 1/2 cup sliced onion
• 3/4 cup bell peppers, sliced into
• thin strips

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours

Step 2: Technique & Execution

Discard the marinade

Step 3: Technique & Execution

Preheat an outdoor grill for high heat and lightly oil grate

Step 4: Technique & Execution

Grill steak until no longer pink on the inside, about 8 minutes per side

Step 5: Technique & Execution

Remove from grill and slice into 1/4-inch strips

Step 6: Technique & Execution

Arrange strips on a serving plate