Steak Fajita Pasta
Steak Fajita Pasta
Ingredients
- 1 1/2 pounds skirt steak, or flank steak, seasoned heavily with fajita seasoning
- 2 tablespoons butter, or cooking oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can chipotle peppers in adobo sauce, 7 ounce, pureed
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 12 ounces farfalle pasta, cooked according to package directions
Instructions
- 1
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter or cooking oil. Once hot, place the heavily seasoned steak into the pan and begin to sear it.
⏱️ 2 min
- 2
While the steak is cooking, add the remaining 1 tablespoon of butter or cooking oil to the pan. Use a spoon to baste the steak with the melted butter/oil as it cooks.
⏱️ 3 min
- 3
Once the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness), remove it from the pan and set aside on a cutting board to rest.
⏱️ 5 min
- 4
Add the sliced white onion to the same pan, utilizing the residual oil and flavors from the steak. Sauté for 3-4 minutes until slightly softened.
⏱️ 4 min
- 5
Next, add the sliced red and green bell peppers to the pan with the onions. Stir the vegetables and cook for another 5-7 minutes until they are tender-crisp.
⏱️ 7 min
- 6
Pour the pureed chipotle peppers in adobo sauce into the pan with the cooked vegetables. Stir to combine thoroughly and let it simmer for 2-3 minutes.
⏱️ 3 min
- 7
Sprinkle 1 cup of the shredded Monterey Jack cheese over the vegetable and sauce mixture in the pan. Stir until the cheese is melted and incorporated, creating a creamy sauce.
⏱️ 2 min
- 8
Add the 1/2 cup of chopped fresh cilantro to the pan and stir to combine.
⏱️ 1 min
- 9
Introduce the cooked farfalle pasta into the pan with the sauce and vegetables.
⏱️ 1 min
- 10
Stir all the ingredients together thoroughly until the pasta is fully coated with the sauce, vegetables, and cheese. If the sauce is too thick, you can add a splash of pasta water to reach desired consistency.
⏱️ 2 min
- 11
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min
- 12
Serve the pasta into individual bowls. Arrange the sliced steak on top of each serving of pasta. Garnish with the remaining 1/2 cup of shredded Monterey Jack cheese and an additional sprinkle of fresh chopped cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Fajita Pasta
- 1 1/2 pounds skirt steak, or flank steak, seasoned heavily with fajita seasoning
- 2 tablespoons butter, or cooking oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can chipotle peppers in adobo sauce, 7 ounce, pureed
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 12 ounces farfalle pasta, cooked according to package directions
Instructions
- 1
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter or cooking oil. Once hot, place the heavily seasoned steak into the pan and begin to sear it.
⏱️ 2 min - 2
While the steak is cooking, add the remaining 1 tablespoon of butter or cooking oil to the pan. Use a spoon to baste the steak with the melted butter/oil as it cooks.
⏱️ 3 min - 3
Once the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness), remove it from the pan and set aside on a cutting board to rest.
⏱️ 5 min - 4
Add the sliced white onion to the same pan, utilizing the residual oil and flavors from the steak. Sauté for 3-4 minutes until slightly softened.
⏱️ 4 min - 5
Next, add the sliced red and green bell peppers to the pan with the onions. Stir the vegetables and cook for another 5-7 minutes until they are tender-crisp.
⏱️ 7 min - 6
Pour the pureed chipotle peppers in adobo sauce into the pan with the cooked vegetables. Stir to combine thoroughly and let it simmer for 2-3 minutes.
⏱️ 3 min - 7
Sprinkle 1 cup of the shredded Monterey Jack cheese over the vegetable and sauce mixture in the pan. Stir until the cheese is melted and incorporated, creating a creamy sauce.
⏱️ 2 min - 8
Add the 1/2 cup of chopped fresh cilantro to the pan and stir to combine.
⏱️ 1 min - 9
Introduce the cooked farfalle pasta into the pan with the sauce and vegetables.
⏱️ 1 min - 10
Stir all the ingredients together thoroughly until the pasta is fully coated with the sauce, vegetables, and cheese. If the sauce is too thick, you can add a splash of pasta water to reach desired consistency.
⏱️ 2 min - 11
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min - 12
Serve the pasta into individual bowls. Arrange the sliced steak on top of each serving of pasta. Garnish with the remaining 1/2 cup of shredded Monterey Jack cheese and an additional sprinkle of fresh chopped cilantro before serving.
⏱️ 2 min