facebook Fajita Steak Spaghetti - CATELLI®

Fajita Steak Spaghetti

This zesty recipe is easier to serve than traditional fajitas and a great way to stretch a premium cut of steak to serve more people. Don't forget a generous squeeze of lime juice just before serving, it really brings out all the fresh flavours.
Print
Prep time
icon-clock-115 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-14
Fajita Steak Spaghetti
Catelli SuperGreens Spaghetti

Ingredients

  • 1 PKG (300 G) Catelli SuperGreens Spaghetti
  • 2 tbsp (30 mL) olive oil, divided
  • 1 tbsp (15 mL) ground cumin
  • 2 tsp (10 mL) chili powder
  • 3/4 tsp (4 mL) each salt and pepper
  • 12 oz (375 g) sirloin or striploin steak, trimmed (about 3/4-inch / 2 cm thick)
  • 1 each red and yellow bell pepper, thinly sliced
  • 1 large onion, sliced
  • 2 large cloves garlic, minced
  • 1 large tomato, diced
  • diced avocado (optional)
  • chopped fresh cilantro
  • 2 limes, halved

Cooking Steps

Step 1

Brush a large heavy skillet with 2 tsp (10 mL) oil and set over medium-high heat. Blend cumin with chili powder, salt and pepper. Rub 2 tsp (10 mL) of the spice mixture over the steak. Sear steak for 2 to 3 minutes per side for medium-rare or until preferred doneness. Remove to a board and tent with foil.

Step 2

Prepare spaghetti according to package directions.

Step 3

Meanwhile, add remaining oil, peppers, onion, garlic, and remaining spice mixture to skillet. Stir-fry for 8 minutes or until lightly browned. Slice steak thinly across the grain.

Step 4

Add hot spaghetti to skillet and toss to combine. Divide between four dishes. Top with sliced steak, diced tomato, diced avocado (if using) and lots of fresh cilantro. Serve each portion with a lime half to squeeze over to taste.