East Meets South Of The Border Fajitas Recipes

NEELY'S STEAK FAJITAS

Neely's Steak Fajitas image

Provided by Patrick and Gina Neely : Food Network

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup olive oil
4 tablespoons tequila
4 tablespoons fresh lime juice
1 tablespoon lime zest
4 large garlic cloves, smashed
1 jalapeno, chopped
2 tablespoons honey
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (1 1/2 pound) skirt steak, cut in 1/2
2 tablespoons olive oil
1 poblano pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
18 flour tortillas
Fresh sprigs cleaned cilantro, for garnish
Lime wedges, for garnish
Sour cream, for garnish
Salsa verde, optional garnish

Steps:

Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.

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

Ingredients

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

SOUTH MEETS NORTH FAJITA POUTINE

South Meets North Fajita Poutine image

South meets North with this pairing of two regional favorites. Swanson® Beef Broth bumps up the flavor of both the fajitas and the gravy, making this a fun meal the entire family is sure to enjoy.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 8h30m

Yield 4

Number Of Ingredients 12

Ingredients

2 pounds beef skirt steak - cut across the grain into 1/4-inch strips and 2-inch pieces
2 ½ cups Swanson® Beef Broth, divided
1 (1.4 ounce) package dry fajita seasoning
3 tablespoons vegetable oil, divided
1 (32 ounce) package frozen French fries
4 tablespoons butter
4 tablespoons all-purpose flour
1 onion, sliced into thin strips
1 green or red bell pepper, cut into thin strips
8 ounces cheese curds
⅛ cup Chopped cilantro
1 fresh jalapeno pepper, seeded and chopped

Steps:

Place beef pieces in a large resealable bag. Whisk 1/2 cup Swanson® Beef Broth, 2 tablespoons vegetable oil and fajita seasoning mix together in small bowl until mix dissolves; pour over beef. Seal bag and refrigerate 8 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Arrange French fries in a single layer on a baking sheet; bake in preheated oven until golden brown, about 20 minutes (or according to package directions).
While fries are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and stir until smooth, about 2 minutes. Whisk in remaining 2 cups Swanson® Beef Broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes, stirring occasionally.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion and saute 2 minutes or until soft. Add bell pepper and saute an additional 3 minutes.
Drain marinade from beef and discard. Add beef to skillet with vegetables. Saute to desired doneness, about 5 minutes.
Place fries on a serving platter. Cover fries with beef mixture and cheese curds. Top with gravy and garnish with cilantro and chopped jalapenos.

Nutrition Facts : Calories 1091.9 calories, Carbohydrate 74.5 g, Cholesterol 161.5 mg, Fat 67.5 g, Fiber 5.6 g, Protein 48.7 g, SaturatedFat 30 g, Sodium 2500.7 mg, Sugar 2.8 g

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