CITRUS-MARINATED BEEF FAJITAS
Steps:
- For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
- For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
- Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
- Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
- Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
- For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
- In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
- In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
- In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
- Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
CITRUS CARNE ASADA MARINADE
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Provided by judy2304
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 17
Steps:
- Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
- Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g
CITRUS STEAK MARINADE
This a great steak marinade that has citrus and spice flavoring. The sugar will burn quickly on the grill so be mindful of the time the steak is on the grill.
Provided by Alan
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 55.3 g, Fat 0.5 g, Fiber 0.9 g, Protein 1.6 g, Sodium 316.2 mg, Sugar 43.5 g
CITRUS FLANK STEAK
A sunny marinade fabulously flavors flank steak. Round out the meal with wild rice and a salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Score surface of steak with 1/4-in.-deep diagonal cuts, making diamond shapes. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.
Nutrition Facts :
MARINATED FLANK STEAK WITH CITRUS SALSA
Make and share this Marinated Flank Steak with Citrus Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of salsa.
- Add the water to remaining mixture.
- Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side.
- Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally.
- For salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently.
- Cover and chill at least 30 minutes to blend flavors.
- Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill.
- Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare.
- Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas.
- To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes.
- To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.
Nutrition Facts : Calories 687.3, Fat 24.5, SaturatedFat 9.2, Cholesterol 154.2, Sodium 597, Carbohydrate 59, Fiber 4, Sugar 19, Protein 55.7
GRILLED CITRUS STEAK
We invite someone for dinner almost every weekend, and this recipe has never failed us. It can be prepared in just a few minutes. I like to serve it with vegetables and a salad. -Joan Whyte-Elliott of Fenelon Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil. Pour 1 cup marinade into a shallow dish. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. Add the steak to the marinade and turn to coat; cover and refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. Grill beef, covered, over direct medium-hot heat for 3-4 minutes on each side or until browned. , Place beef over drip pan and grill, covered, over indirect medium heat for 25-30 minutes longer or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 337mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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