Beer Beef Fajitas Recipes

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BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

BEEF FAJITAS



Beef Fajitas image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 21

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

Steps:

  • In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
  • Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • Preheat the grill to high, and preheat the oven to 325 degrees F.
  • Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
  • Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
  • Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
  • Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

BEER BEEF FAJITAS CROCK POT



Beer Beef Fajitas Crock Pot image

A great Sandra Lee Semi-Homemade recipe. Easy to make and very good. Per Sandra " Serve hot with peppers, warm tortillas, refried beans and shredded cheese, if desired". I used Lawry's fajita seasoning mix( 1.27 ounce size)

Provided by mandabears

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef round steak
2 (1 1/3 ounce) packets fajita seasoning mix
1 large onion, thickly sliced
2 green peppers, sliced in 1/2 inch strips
1 red bell pepper, sliced in 1/2 inch strips
1/2 cup beer or 1/2 cup water

Steps:

  • Rinse steaks well with cold water.
  • Pat dry with paper towels.
  • Season both sides of steak with 1 packet fajita seasoning mix.
  • Slice into strips, set aside.
  • Place peppers and onions in crock pot.
  • Sprinkle second packet of fajita mix on top of vegetables.
  • Place steak strips on top of vegetables.
  • Pour in beer.
  • Cover.
  • Cook on low for 8-10 hours.

Nutrition Facts : Calories 298.2, Fat 14.3, SaturatedFat 5.6, Cholesterol 92.2, Sodium 78.7, Carbohydrate 6.3, Fiber 1.4, Sugar 2.9, Protein 33.3

BEER MARINADE FOR FAJITAS



Beer Marinade for Fajitas image

Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!

Provided by Julesong

Categories     Vegetable

Time 5m

Yield 1 batch marinade

Number Of Ingredients 10

1 yellow onion, chopped
3 cloves garlic, crushed
4 tablespoons fresh lime juice, to taste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 pinch dark brown sugar, to taste
salt and pepper, to taste
1 bottle your favorite beer
2 dashes Tabasco sauce, to taste

Steps:

  • Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
  • Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
  • This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
  • Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

BEEF FAJITAS



Beef Fajitas image

My husband never tires of Mexican food. I usually serve these fajitas with Mexican rice and pinto beans.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1-1/2 teaspoons grated lemon zest
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon pepper
1 beef flank steak (about 3/4 pound), cut into thin strips
3 green onions, thinly sliced
4 flour tortillas (8 inches)
Salsa, optional

Steps:

  • In a bowl, combine the oil, lemon juice, garlic, lemon zest, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours., Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture.

Nutrition Facts :

EASY SHEET-PAN BEEF FAJITAS



Easy Sheet-Pan Beef Fajitas image

These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 lb boneless sirloin steak
8 (6-inch) Old El Paso™ flour tortillas for soft tacos & fajitas (from 8.2-oz package)
Sour cream, Old El Paso™ Thick 'n Chunky salsa, chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  • Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  • Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  • Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

BEEF FAJITAS



Beef Fajitas image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

6 ounces flank steak
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)
1 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground black pepper
4 whole wheat no-fat tortillas, if available, or white-flour tortillas
1/2 small avocado to yield 4 small slices
1/2 cup nonfat yogurt
Salsa (see recipe)

Steps:

  • Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
  • Chop whole onion and add to beef, cooking until onion softens.
  • Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
  • Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
  • Chop avocado.
  • To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 13 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 20 grams

BEEF FAJITAS



Beef Fajitas image

This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful it will be. You can substitute 1 1/2 pounds of boneless, skinless chicken breast for the beef, if you wish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 10

1 1/2 pounds flank steak
1 tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 (8-inch) flour tortillas
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
  • Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium rare. Transfer steak to a plate; cover with foil, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium-high heat. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
  • Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
  • To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.

BEEF FAJITA MARINADE



Beef Fajita Marinade image

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

⅓ cup fresh lime juice
¼ cup tequila
2 cloves garlic, minced
1 tablespoon chopped cilantro
1 teaspoon dried, crushed Mexican oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper

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

BEEF FAJITAS



Beef Fajitas image

Categories     Microwave     Beef     Onion     Broil     Quick & Easy     Lemon     Steak     Bell Pepper     Winter     Tortillas     Gourmet

Yield Makes 12 fajitas, serving 6

Number Of Ingredients 12

In the microwave:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the marinade:
  • In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
  • Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
  • To assemble a fajita:
  • Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
  • To warm tortillas:
  • In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
  • In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

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  • MARINADE: In the small bowl, stir together all of the marinade ingredients, set aside about 1/2 cup for the sauce, then pour the rest over the flank steak in the gallon bag. Seal well and turn the bag over a few times to make sure the marinade fully coats the steak. Set in the refrigerator to chill overnight.
  • Heat the oil in the skillet over medium to medium high heat. Add the peppers and onions and cook while stirring occasionally until they are soft and shiny with browned and blackened edges, about 5 to 8 minutes.
  • While the peppers and onions cook, preheat the grill. Discard the marinade and cook the steak to medium rare, about 8 minutes on each side, or longer as preferred. Remove from the grill, cover with foil, and allow to stand for 5 minutes while the juices settle in the meat.
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From vincihousewares.com


BEER MARINATED STEAK FAJITAS | KITA ROBERTS | GIRL CARNIVORE
2014-08-25 Instructions. In a bowl, combine the beer, garlic, and a heavy seasoning of salt and pepper. Pat the steak dry and place in a large resealable bag. Pour the marinade over, seal and let rest in fridge for 1 to 8 hours. When ready to cook, preheat the grill to medium-high and clean grate. Toss the veggies with 2 tbs oil and season with alt and ...
From girlcarnivore.com


MARINADE WITH BEER FOR STEAK (FLAVORFUL & JUICY MEAT) CRAFT BEERING
All beef steak cuts can benefit from this marinade, but especially skirt, flat iron (in picture above), hanger and flank. Oil. Use a flavorful one such as olive oil. Beer. For this specific recipe use a beer style such as Munich helles, Czech pils, German pilsner, American craft lager, Vienna lager (in picture). They balance a malty backbone ...
From craftbeering.com


BEEF FAJITAS RECIPE | GOOD FOOD
1. Trim the steak of any fat and give it a good pounding with a meat mallet on both sides. Mix the cumin, oregano, paprika, Worcestershire sauce, soy sauce, garlic and lime juice in a shallow, non-metallic dish and add the beef. Turn until well coated in the marinade, then cover and refrigerate for at least 4 hours, or overnight.
From goodfood.com.au


THE BEST BEEF FAJITAS ON A TRAEGER GRILL
2022-06-07 Season the skirt steak with the beef fajitas seasoning and sugar while you juice the limes. Mix the lime juice with the olive oil and add to a resealable bag or container with the skirt steak. Make sure the beef is fully submerged and refrigerate for at least 3 hours and up to 8-10 hours. Avoid marinating too far beyond that.
From withthewoodruffs.com


FAJITAS WITH ROAST BEEF RECIPE - GRACE PARISI | FOOD & WINE
Directions. Step 1. In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring ...
From foodandwine.com


THE BEST BEEF FAJITAS RECIPE ⋆ HOMEMADE FOR ELLE
2019-10-02 Remove and let rest on cutting board for 5 minutes. Slice against the grain into thin strips. In grill pan or skillet, sauté onion, pepper and jalapenos until almost brown and soft. Add tomatoes and cook an additional 1-2 minutes. Pour sauce over veggies, and add sliced steak. Reduce heat to low, then stir.
From homemadeforelle.com


BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS
2013-03-04 Directions. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat.
From thepioneerwoman.com


THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
2021-09-01 Remove from the refrigerator 30 minute prior to cooking. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness.
From littlespicejar.com


GROUND BEEF FAJITAS RECIPE - EATING RICHLY
Stir in fajita sauce, then set meat aside and wipe out the skillet. Add oil to the skillet and heat on high until it shimmers. Then add the onion and peppers. Cook about 5 minutes, tossing a couple times, until the veggies are softened. Stir the seasoned meat …
From eatingrichly.com


HEALTHY & EASY BEEF FAJITAS YOU CAN MAKE IN 15 MINUTES
2016-08-05 Step 1: Heat a cast-iron skillet over medium heat. Step 2: Wash and deseed bell peppers, then slice them into 1/4″ (0.5 cm) thick long stripes. Set aside. Step 3: Peel and slice the red onion. Set aside. Step 4: Once the skillet is hot, add a splash of oil. When the oil is hot, cook the beef stir-fry strips in 2-3 batches.
From diabetesstrong.com


BEEF FAJITAS {HOW TO MAKE TENDER STEAK FAJITAS} – WELLPLATED.COM
Make shallow, diagonal cuts across the steak in two directions. Rub the spice mixture onto the steak, and place it in a ziptop bag. Whisk the juice, oil, Worcestershire, and honey together. Add the mixture to the bag and seal. Let marinade for at least 30 minutes. Remove the steak from the bag, and pat it dry.
From wellplated.com


BEEF FAJITAS | SAINSBURY'S RECIPES
1. In a bowl, toss the onion and peppers with the oil. Heat a large griddle pan and scatter in the vegetables. Cook for 5-6 minutes over a medium heat, turning until charred and slightly softened. Sprinkle with the Cajun seasoning and lemon juice, add the beef and stir. Cook for a further 3-4 minutes until piping hot. 2.
From recipes.sainsburys.co.uk


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