Farm to Table in 30 Minutes: Pepper Steak Fajitas

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Celebrate summer’s bounty by shopping at one of the area’s many Farmers Markets and enjoy getting creative in the kitchen with fresh, farm-to-table produce. Each week during the summer, we’ll feature a simple-yet-nutritious recipe for savoring your market haul. This week: pepper steak fajitas from farm to table in 30 minutes.

It’s not often that we get to shake the hand of the grower who picked your red, juicy tomato. But at the region’s many summertime farmers markets, shoppers can leisurely sample a farm-fresh peach, hand-pick the perfect pint of berries and high-five a farmer. And of course, you can enjoy the taste, variety, freshness and nutritional value of area-grown produce. 

Here’s a roundup of the region’s farmers markets and a seasonal recipe to enjoy all the goodness the season has to offer.

Pepper Steak Fajitas
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Servings6people
Prep Time15minutes
Cook Time15 minutes
Cook Time
15 minutes
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Ingredients
  • 3 cloves garlic, minced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds skirt steak, cut crosswise to fit in skillet (about 3 pieces)
  • 2 tablespoons olive oil
  • 3 large bell peppers, any color, seeded and sliced
  • 1 teaspoon cumin seeds
  • 12 6-inch whole-wheat tortillas
  • sour cream, avocado, cilantro and lime wedges (optional)
Instructions
  1. In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.
  2. In a large nonstick or seasoned cast-iron skillet, warm 1 tablespoon oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.
  3. Add remaining 1 tablespoon oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
  4. Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.
Recipe Notes

Recipe courtesy Health.com.

Search Recipes by Course or Cuisine!
Ingredients
  • 3 cloves garlic, minced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds skirt steak, cut crosswise to fit in skillet (about 3 pieces)
  • 2 tablespoons olive oil
  • 3 large bell peppers, any color, seeded and sliced
  • 1 teaspoon cumin seeds
  • 12 6-inch whole-wheat tortillas
  • sour cream, avocado, cilantro and lime wedges (optional)
Instructions
  1. In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.
  2. In a large nonstick or seasoned cast-iron skillet, warm 1 tablespoon oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.
  3. Add remaining 1 tablespoon oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
  4. Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.
Recipe Notes

Recipe courtesy Health.com.

RELATED:  Savor the Season! Get Fresh at Your Local Farmers Market

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