Surf + Turf Fajitas

Welcome back to QCK!

I hope everyone’s staying healthy! Is everyone finding safe ways to stay active and get fresh air? I’ve been going for like 3 walks a day in the park by my apartment. Of course this year the weather in MN is amazing, usually we’re still ankles deep in snow this time of year. But I’m grateful no matter what.

I’m not sure why, but something about the weather warming up always makes me crave Mexican food. Tacos, margaritas, Elote…. So today I’m going to share my surf and turf fajita recipe. Despite what you see in the picture it’s unfortunately not a sheet pan recipe. Though it easily could be. I’ll share directions below if you chose to go that route. I’ll also share grill directions.

But the main recipe you’ll se below is how to make these in a sauté pan or cast iron skillet.

I love these because it’s fairly simple and it has really fresh, bright flavors. It’s a great family dinner because you can throw everything on a sheet tray as I did to serve and let everyone make their own fajitas how they like. Here I added guac, sour cream and sliced radish. They would also be super yummy with some salsa but I didn’t have any on hand or the stuff to make it and I’m not making any non-essential trips to the store.

How To Perfectly Cook Steak

Some chefs will say it’s an art to cook a steak perfectly, but that’s not really true. Everyone’s “perfect steak” is different. I like mine as pictured above, medium rare and juicy. Some people like medium-well or well done, etc.

The point is, it’s not so much about the temperature or way you cook/ season the steak as it is about the timing and the tools you use to do it. DO NOT USE A NON-STICK PAN! The common misconception about steak is that you have to marinate it overnight or for hours, you can, but it’s really not necesarry. I like my steak to have a nice crust but still taste like steak. So I season a few minutes before cooking. The other misconception is that the steak needs to remain cold all the way up until the point of cooking. You actually want it closer to room temperature. As with anything else you cook, if it’s cold, you’ll get an overcooked outside and a cold/raw inside. Let you’re meat temp out to get better results.

So here we go. The best way (in my opinion) to cook a steak is this; take the steak from the package and place on a plate, dab it dry with paper towels or napkins, discard them. Season your steak on both sides and rub it in. Set the steak aside on the counter. In a cast iron skillet or sauté pan, heat 2 TBSP of vegetable oil, once it’s hot, gently place the steak in the pan and let it sear. Sear for 4-5 minutes or longer depending on how you want your steak cooked. Flip the steak, add 2 TBSP of butter and a couple cloves of garlic. Once the butter melts, tilt the pan towards yourself slightly and spoon the butter over the steak. Once you’ve reached your desired temperature, place your steak on a clean plate and let it rest for 10-15 minutes.

Other Cooking Methods

If you want to make this recipe on the grill, follow all the directions up until you put the ingredients in the pan. Instead, place all your peppers and onions in a foil packet and set it on the top rack of the grill. Let them cook slowly while you cook the meat and shrimp. Place the shrimp on skewers and grill them just until they turn pink. Grill steak as desired.

If you want to cook this on a sheet tray, leave the steak whole, season it, drizzle with olive oil and place it in the middle of the sheet tray. Place peppers and onions around it and bake at 425°F for 20-25 minutes. In the last 10-15 minutes, add the shrimp.


Prep: 20 MinCook: 20 MinDifficulty: MediumServings: 4


  • 1 Green Bell Pepper, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Orange Bell Pepper, thinly sliced
  • 1 Red Onion, thinly sliced
  • 1/2 lb Steak (NY Strip or Ribeye are best)
  • 1/2 lb Shrimp, peeled and deveined.
  • 3 T Chili Powder, split
  • 3 T Cumin, split
  • 3 T Garlic Powder, split
  • 3 t Cayenne, split
  • 3 t Paprika, split
  • 3 t Mexican Oregano, split
  • Salt and Pepper to taste
  • Vegetable Oil
  • Flour Tortillas
  • Sour Cream, optional
  • Guacamole, optional
  • Radish, optional
  • Cilantro, optional
  • Lime, optional
  • Radish, optional


  1. Slice all your vegetables and place them in a bowl. Mix with 1 T of vegetable oil and toss with 1 T of chili powder, garlic powder, and cumin as well as 1 t of cayenne, paprika, and Mexican oregano. Add about 1/2 t of salt and pepper.
  2. Season the steak and shrimp the same way.
  3. In a large cast iron skillet or sauté pan over high heat, add some vegetable oil, let the pan get hot, and add the steak.
  4. Sear the steak on each side and allow to cook until desired internal temperature is reached.
  5. Remove the steak, lower heat to medium high, and add the pepper and onion mix. Sauté until soft and cooked through but still slightly crunchy.
  6. Remove vegetables and add the shrimp. Sear on each side until just cooked all the way through, 3-5 minutes.
  7. In a clean pan, heat the flour tortillas.
  8. Combine the peppers, onions, steak and shrimp.
  9. Serve with sides listed above or any sides you choose!

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 


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