Seared Spicy Fajitas

Seared Spicy Fajitas

Our Seared Spicy Fajitas are a quick and easy way to get the South-of-the-border flavor you crave.

One of the fastest, easiest and tastiest ways to get that South-of-the-border flavor you crave is to make up a batch of our spicy fajitas. Here crisp veggies and spice-rubbed meat are wrapped in a warm tortilla. Top with a dollop of sour cream, guacamole or pico de gallo to complete the meal.

PREP: 10 minutes
COOK: 15 minutes


  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Kosher salt and ground pepper
  • 1 pound skirt steak or flank steak, cut crosswise into 2 equal parts (if too large for skillet, cut into smaller parts)
  • 2 bell peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 1 onion, halved and thinly sliced
  • 2 jalapeno or serrano peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas (6-inch)
  • Sour cream, lime wedges, guacamole and pico de gallo, for serving


  1. If meat is refrigerated, temper meat (bring it to room temperature) for 30 minutes.
  2. In a small bowl, combine cumin, coriander, 2 teaspoons kosher salt and ½ teaspoon pepper. Rub steaks all over with spice mixture.
  3. Heat a large skillet (preferably cast iron) over medium-high heat; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil; let rest at least 5 minutes.
  4. Meanwhile, reduce heat to medium; add bell peppers, onion and jalapenos or serrano peppers; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice and stir, scraping up browned bits in skillet. Transfer vegetables to a serving bowl.
  5. Stack tortillas and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise. If steaks are too rare, place back in skillet and cook until desired result is achieved. Remove from heat, transfer to a serving bowl.
  6. Place steak strips, vegetable medley, tortillas, sour cream, lime wedges, guacamole and pico de gallo on table so guests can assemble fajitas as desired.

TIP: While any bell peppers or onions can be used, try using red and yellow bell peppers and a red onion for bold color and richer flavor.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Grilled Portobello Mushroom Steaks

Grilled Portobello Mushroom Steaks

Served as a side dish or as the main course, these hearty mushrooms are a healthy and filling alternative to beef steaks.

As spring turns into summer and temperatures continue to rise, sometimes you want a simple meal that is light and delicious. Served atop a bed of creamy polenta, these mushroom steaks fit the bill, whether served as a side dish or as a beef alternative for the main course.

PREP: 5 minutes + 20 minutes to marinate
COOK: 25 minutes

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 Portobello mushrooms, stems removed, wiped free of dirt
  • 6 to 8 sprigs of fresh herb such as sage or oregano
  • 1 lemon, cut into wedges
  1. In a 13- x 9-inch glass baking dish, whisk together olive oil, lemon juice, salt and pepper. Lay mushrooms, top down in the marinade and scatter half the fresh herbs on top. Marinate for about 20 minutes.
  2. Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment