GRILLED STEAK FAJITAS (CHILI'S COPYCAT) RECIPE
Make restaurant-style fajitas in your own kitchen with this Chili's Fajita Copycat recipe! The fresh homemade marinade is the key to this yummy meal!
Provided by Kim Purvis
Categories MAIN DISH
Time 2h45m
Number Of Ingredients 16
Steps:
- Marinade beef and chicken separately. Not together in the same bag. Combine all of the ingredients of the marinade in a mixing bowl, pour out 1/3 of the mixture, and reserve it for later. Add beef or chicken to a large gallon zip lock bag. Pour the marinade over the meat. Seal the bag tightly and chill in the refrigerator in a dish overnight or for at least 2 hours.
- Preheat grill or stovetop grill on high heat.
- Heat a skillet over med/high heat.
- Saute onions and peppers in 1 tbsp of oil for 5 minutes.
- Pour reserved marinade over the mixture over the onions and peppers. Add a pinch of pepper. Saute until onions are translucent and dark on the edges, around 4-5 minutes. Salt to taste. Set aside.
- Ona BBQ grill your meat until a thermometer gives you the correct safe to eat food temperature. About 4-5 minutes per side. Steak is 145˚ with a 5-10 minute rest time, Poultry is 165˚.
- When the meat is done slice it into thin strips against the grain.
- Wrap tortillas in moist paper towels and steam them in the microwave for 30 seconds.
- Serve immediately with pico de gallo, cheese, sour cream, guacamole and cilantro.
- While meat and onions are cooking heat a separate skillet (cast iron if possible) over high heat. Add meat and onions to the pan and they will sizzle! Serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 691 kcal, Carbohydrate 31 g, Protein 35 g, Fat 50 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1286 mg, Sugar 18 g, UnsaturatedFat 27 g
COPYCAT CHILI'S STEAK FAJITAS
If you love the steak fajitas at Chili's but don't want to leave the house (or spend the money), then this recipe is for you! It's a clone of the popular dish, and it tastes just like the real thing.
Time 8h2m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water in a non-reactive container or zip-top plastic bag. Mix well then remove 1/4 cup of the sauce and set aside. Add the beef to the container. Turn to coat the beef in the marinade and refrigerate it overnight. When ready to cook the fajitas, heat a cast iron skillet over medium-high heat. Drain the meat from the marinade and slice it into 1/4-inch strips. Place the meat, bell peppers, and onion on the hot skillet and cook, stirring frequently, until the meat is the desired doneness and the vegetables are cooked and charred. Drizzle the meat and veggies with the reserved sauce as needed to keep it from sticking. Serve the steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc.
Nutrition Facts :
CHILIS STEAK MARINADE AND FAJITAS
Steps:
- FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (7 1/2 cups) Yields 4 servings without salsa and rice. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chilis Bar & Grill Formatted for Mastercook by Lynn Thomas - [email protected]
Nutrition Facts : Calories 510 calories, Fat 16.333315277842 g, Carbohydrate 36.3189552785423 g, Cholesterol 78.4 mg, Fiber 2.22431861592548 g, Protein 54.2982554167652 g, SaturatedFat 6.72768255557651 g, ServingSize 1 1 Serving (472g), Sodium 3311.00126111146 mg, Sugar 34.0946366626168 g, TransFat 2.32983772224058 g
CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 15
Steps:
- FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.
CHILI-LIME SHRIMP FAJITAS
Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 56m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 41.5 g, Cholesterol 208.6 mg, Fat 45.1 g, Fiber 5.8 g, Protein 32.6 g, SaturatedFat 12.9 g, Sodium 975.2 mg, Sugar 4.6 g
STEAK CHILI (WITH FAJITA SEASONING)
I found this in a magazine, let me know what you think. The beef stock recipe makes A LOT so feel free to cut it down to what you need or freeze any extra.
Provided by Stephen Shafer
Categories Meat
Time 8h10m
Yield 8-10 cups, 10-12 serving(s)
Number Of Ingredients 28
Steps:
- Stir together the ingredients for the fajita seasoning and set aside.
- Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
- Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
- Brown the remaining meat in the remaining oil and transfer to the slow cooker.
- Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
- Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
- Stir in beef stock and flour.
- Cover and cook on high for 4 hours.
- Stir in beans and lime juice just before serving.
- Garnish with sour cream, cilantro, avocado, and jalapenos.
- BEEF STOCK.
- Preheat oven to 450.
- Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
- Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
- In a large bowl, toss vegetables with tomato paste to coat.
- Transfer vegetables to pan used to roast bones .
- Roast vegetables until caramelized, about 45 minutes.
- Remove the vegetables from the oven and add to the stock pot.
- Place the roasting pan onto the stove over medium-high heat.
- Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
- Pour wine and brown bits over the bones and vegetables in the stock pot.
- Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
- Add cold water to cover by one inch and bring to a simmer over medium heat.
- Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
- Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
- Discard bones.
- Strain stock through a fine mesh sieve, discarding vegetables.
- Using an ice bath cool the stock to almost freezing.
- Cover stock with plastic wrap and refrigerate.
- Before using stock, skim off and discard layer of chilled fat.
COPYCAT CHILI'S STEAK FAJITAS RECIPE - (4.2/5)
Provided by kelsa94
Number Of Ingredients 9
Steps:
- Combine lime juice, salt, water, and pepper in a bowl and mix Place steak in a plastic bag and pour the lime mixture in the bag Allow the steak to marinate for 2 hours After 2 hours, heat a skillet to medium heat and place the marinated steak on each side for 5 minutes. Slice the meat into thin strips and place in oven safe pan. Place pan in oven on low heat. Place onions, peppers, and tomatoes on a saute pan on medium heat Pour vegetable oil over vegetables Allow vegetables time to saute (until browned) Add meat to saute pan for 2 minutes
SLOW COOKER CHILI'S STEAK FAJITAS RECIPE
Yield 4
Number Of Ingredients 9
Steps:
- Cut sirloin steak into bite-size pieces.
- Spray slow cooker with non-stick cooking spray. Place steak in slow cooker with chiles, soup mix, lime juice, and water and cook on LOW for 6-8 hours.
- Slice onion and bell peppers into strips. Heat a large skillet over medium high heat on stove top and add olive oil. Saute peppers and onion in skillet until tender.
- Remove steak from slow cooker (I use a slotted spoon) and place meat, onions, bell peppers, and whatever other toppings you like on tortillas and serve.
Nutrition Facts : Servingsize 1 serving, Calories 6 kcal
STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.
Provided by BecR2400
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade:.
- Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
- Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
- Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
- Makes 6 servings.
- NOTE: Time does not include marinaing time.
Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2
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