Recipes From The Garden Part 2

From Garden to Griddle – Fajita Strips with Roasted Peppers & Onions 

By Eileen Colette

This fajita-style meal is quick, satisfying, and full of garden flavor.
Roasted peppers and onions meet tender beef strips for a colorful, comforting dish that’s equally good over rice, in a wrap, or eaten straight from the skillet.

Why This Works

The caramelized edges of roasted peppers and onions pair beautifully with garlic butter and seasoned steak. It’s a one-pan meal that feels both rustic and intentional.

Ingredients

For the Veggies:

• 2–3 garden peppers, sliced

• 1 onion, sliced

• 2 garlic cloves or scapes, minced

• 2 Tbsp butter or olive oil

• Salt & pepper

• Chili flakes (optional)

• Fresh parsley for garnish

For the Beef:

• 1 lb flank or skirt steak, thinly sliced

• 1 Tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp garlic powder

• Salt & pepper

• Juice of ½ lime or lemon (optional)

Instructions

1. Marinate the beef: Mix beef with oil, spices, and citrus juice. Let sit for 15–30 minutes.

2. Cook the veggies: In a large skillet, sauté onions in butter until soft. Add peppers and garlic, cook until slightly charred.

3. Sear the beef: In a separate hot pan, cook steak strips quickly over high heat.

4. Combine & serve: Mix beef with the veggies, top with parsley, and serve with rice, tortillas, or roasted potatoes.

Tip

I used a cut of beef from my quarter cow. It is called top blade steak. Some use flat iron steak. The top blade has a marbeling that screams juicy and delicious. Top blade steak has a line of connective tissue tht runs through it. Once you try this cut, you won’t want anyting else for your fajita. Slice beef against the grain for tenderness, and don’t overcrowd the pan.

Reflection

The strong things—onion, garlic, pepper—don’t become sweet until they’ve been through the fire. Sound familiar? Fire sweetens and refines.

You can be inspired by the garden right at home. If you would try this recipe leave me a comment. Share it. If you have not already, I invite you to subscribe to my newsletter called  The COMpost

Happy Summer!