MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
BEST FAJITA MARINADE
The best fajita marinade recipe is here for you to enjoy! If you're obsessed with fajitas like we are we're sharing the best beef marinade secret with you!
Provided by The Typical Mom
Categories Entree Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
- Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
- Put mixture into a gallon bag, zip, and store in fridge overnight.
Nutrition Facts : ServingSize 3 oz, Calories 71 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg
BEEF AND ROASTED POBLANO EMPANADAS
This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.
Provided by Alex Guarnaschelli
Categories main-dish
Time 5h35m
Yield 24 to 26 empanadas
Number Of Ingredients 15
Steps:
- For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.
- For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.
- In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.
- Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.
- For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.
- Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.
- Preheat oven to 250 degrees F.
- Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.
- Serve empanadas with tomato salsa on the side.
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
BEEF OR CHICKEN FAJITA MARINADE
Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.
Provided by Angie D.
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix well.
- Enough for 2-3 pounds beef or chicken.
Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
BEEF AND POBLANO FAJITAS (WITH MARINADE)
Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.
Provided by Galley Wench
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
- Add the steak, and seal.
- Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove meat from the marinade, pat dry.
- Season both sides with salt and pepper.
- Prepare grill:.
- Oil the grill surface.
- Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
- Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
- Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
- Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
- Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
- Serve immediately with hot tortillas, lime juice, salsa, sour cream.
Nutrition Facts : Calories 710.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 62, Sodium 835.5, Carbohydrate 67.9, Fiber 6.1, Sugar 3.7, Protein 43.1
BEEF AND AVOCADO FAJITAS
Categories Microwave Beef Leafy Green Herb Vegetable Quick & Easy Steak Avocado Grill/Barbecue Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
- While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
- Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
- While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
- Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
CHORIZO, POBLANO AND YAM FAJITAS WITH LIME-MARINATED RED ONIONS
Provided by Bon Appétit Test Kitchen
Categories Onion Sauté High Fiber Dinner Feta Lime Sausage Sweet Potato/Yam Tortillas Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
- Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
- Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
- Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
- Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
MARINATED GRILLED STEAK WITH POBLANO PEPPERS
Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
- Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
- Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
More about "beef and poblano fajitas with marinade recipes"
STEAK FAJITAS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
MEXICAN STEAK FAJITAS MARINADE (+ STEAK FAJITAS RECIPE
From ohsweetbasil.com
BEEF FAJITAS | RECIPETIN EATS
From recipetineats.com
BEEF FAJITAS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
POBLANO & SKIRT STEAK FAJITAS RECIPE | EATINGWELL
From eatingwell.com
BEEF FAJITAS WITH POBLANO PEPPERS, BELL PEPPERS AND …
From thehungryathlete.blog
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
AUTHENTIC BEEF FAJITA MARINADE RECIPE RECIPES
From stevehacks.com
4/5 Total Time 15 minsServings 0.67Calories 47 per serving
27 BEST FAJITA RECIPES | CHICKEN FAJITAS, STEAK FAJITAS AND MORE ...
From foodnetwork.com
Author By
CHORIZO, POBLANO, AND YAM FAJITAS WITH LIME-MARINATED RED …
From bonappetit.com
TYPE OF BEEF FOR FAJITAS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SMOKY BEEF FAJITAS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BEEF FAJITAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
VEGAN FAJITAS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SIZZLING MARINATED EASY BEEF FAJITAS • SALTED MINT
From saltedmint.com
MEXICAN STEAK MARINADE FOR FAJITAS - THE TORTILLA CHANNEL
From thetortillachannel.com
POBLANO CHILE–FLANK STEAK FAJITAS RECIPE | COOKING LIGHT
From cookinglight.com
CHICKEN POBLANO FAJITAS - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
UNCLE JULIO'S BEEF FAJITA MARINADE - THERESCIPES.INFO
From therecipes.info
QUICK EASY BEEF FAJITAS - NO MARINADE - POPPOP COOKS
From poppopcooks.com
BEEF FAJITAS RECIPE MARINADE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BEEF FAJITAS RECIPE - FEATURING JUICY MEAT AND WARM TORTILLAS
From healthyrecipes101.com
POBLANO CHICKEN FAJITAS - WHAT'S GABY COOKING
From whatsgabycooking.com
BEEF FAJITAS RECIPE (STEAK FAJITAS) - VALENTINA'S CORNER
From valentinascorner.com
BEEF FAJITAS {HOW TO MAKE TENDER STEAK FAJITAS} – …
From wellplated.com
THE BEST STEAK FAJITAS WITH HOMEMADE MARINADE - BAKE ME SOME …
From bakemesomesugar.com
RECIPE: BEEF FAJITAS WITH POBLANO PEPPERS + ONIONS BY JESS PRYLES
From ksat.com
HOW TO COOK MARINATED BEEF FAJITAS IN THE OVEN? - VERYMEATY
From verymeaty.com
BEEF FAJITA WRAP - THERESCIPES.INFO
From therecipes.info
SKILLET FLANK STEAK FAJITAS RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
VEGETARIAN FAJITAS RECIPE - COOKIE AND KATE
From cookieandkate.com
MOUTHWATERING CARNE ASADA STEAK FAJITAS - THE CHUNKY CHEF
From thechunkychef.com
FAJITA MARINADE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PORTOBELLO FAJITAS WITH ROASTED POBLANO CREAM SAUCE
From vegkitchen.com
RECIPE: BEEF FAJITAS AND MARINADE - RECIPELINK.COM
From recipelink.com
BEEF FAJITAS & EASY RECIPE - OLD EL PASO
From oldelpaso.ca
THE BEST BEEF FAJITAS RECIPE ⋆ HOMEMADE FOR ELLE
From homemadeforelle.com
STEAK, POBLANO, AND MUSHROOM FAJITAS - THE DEFINED DISH
From thedefineddish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love