Cookin’ With Nino: ‘Fat’ Tuesday’s Fajitas

May 6, 2014 | Updated: 10:09 a.m., August 25, 2014

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1 1b. Rib eye steak cut to ¼ inch strips

½ red onion sliced paper thin

1 red bell pepper cut to ¼ inch strips

1 green bell pepper cut to ¼ inch strips


1 yellow bell pepper cut to ¼ inch strips

1 tablespoon ground cumin

1 tablespoon chili powder


¼ teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon granulated garlic

2 tablespoons butter

4 tortillas




In a mixing bowl combine dry seasonings and salt. Add cut meat and stirr until all sides are completely covered.

In a black iorn skillet melt butter and add all cut vegetables. Cook on high, searing and stirring constantly until desired tenderness, about 5 minutes. Remove vegetables and add seasoned steak strips and cook for another 5 minutes until steak has reached desired doneness. Return vegetables to skillet with steak and cook for another 5 minutes stirring constantly. Serve in tortillas.