Fabulous Steak Fajitas Recipes

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STEAK FAJITAS



Steak Fajitas image

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 10

1 pound lean steak, cut into strips
½ cup fresh lime juice
½ tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1 julienned green bell pepper
2 lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas

Steps:

  • Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
  • Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g

FABULOUS FAJITAS



Fabulous Fajitas image

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large sweet red pepper, julienned
1 large onion, julienned
8 mini flour tortillas (5 inches)
Optional toppings: shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado

Steps:

  • In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 337mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

STEAK FAJITAS



Steak Fajitas image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound skirt steak
3 multi-colored bell peppers, cut into thick strips
1 large yellow onion, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1/4 cup packed fresh cilantro leaves
Iceberg lettuce, shredded
1/2 cup sour cream
8 small flour tortillas, warm

Steps:

  • Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
  • Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
  • Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
  • Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
  • To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  • Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

FABULOUS BEEF FAJITAS



Fabulous Beef Fajitas image

It's a breeze to make with the no-fuss Italian dressing marinade and fast-cooking sirloin steak.-Lorna Nault, Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup Italian salad dressing, divided
1/2 teaspoon chili powder
1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 medium onion, sliced and separated into rings
6 flour tortillas (8 inches), warmed

Steps:

  • In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes. , In a large skillet, saute peppers and onion in remaining salad dressing until crisp-tender. Remove and keep warm., Drain steak, discarding marinade. In the skillet, saute steak for 6-8 minutes or until no longer pink; drain. Return vegetables to pan; heat through. Spoon meat and vegetables down the center of tortillas; fold in sides.

Nutrition Facts : Calories 289 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 584mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

FABULOUS FAJITAS



Fabulous Fajitas image

My kids hate onions and peppers, but they LOVE these fajitas. Pita breads, where available, can be substituted for tortillas.

Provided by APIED

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 10

Number Of Ingredients 7

2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Steps:

  • Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
  • Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
  • Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 64.2 g, Cholesterol 21 mg, Fat 10.3 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 1078.5 mg, Sugar 4.9 g

STEAK FAJITAS



Steak Fajitas image

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 1/4 pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
1/4 cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

  • Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
  • In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
  • Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
  • Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram

FABULOUS STEAK FAJITAS



Fabulous Steak Fajitas image

Make and share this Fabulous Steak Fajitas recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 40m

Yield 8 Fajatas

Number Of Ingredients 12

2 teaspoons olive oil
1 medium onion, sliced 1/4 inch thick
1 medium green pepper, sliced 1/4 inch thick
1 garlic clove, crushed
1/2 teaspoon oregano
8 -10 ounces filet of beef, trimed of all fat
2 tablespoons fresh cilantro, chopped
8 corn tortillas, heated
guacamole or avocado, slices
sour cream
salsa
olive oil flavored cooking spray, as needed

Steps:

  • Spray a large, non-stick skillet with olive oil spray and add 2 teaspoons olive oil; Add the onions and green peppers and cook over medium heat until onion is translucent.
  • Add the garlic and oregano and cook for 1 minute more; (this can be done a day ahead and reheated) Or kept warm while steaks are grilling.
  • Grill the meat to rare to medium rare as you like; then remove from heat and cut into strips on a cutting board.
  • Add the hot cooked steak and cilantro to the warm peppers and onion and mix together in skillet, cooking for 2 to 3 minutes, just to blend flavors.
  • Serve with warm corn tortillas, sour cream, salsa and avocados as garnishes.

FABULOUS FAJITAS



Fabulous Fajitas image

Cooked steak strips, onion and bell pepper are spooned onto warm flour tortillas, then topped with lime-cilantro sour cream and salsa for an easy, tasty Mexican meal.

Provided by My Food and Family

Categories     Recipes

Time 17m

Yield Makes 4 servings, 2 fajitas each.

Number Of Ingredients 10

1/2 cup sour cream
2 Tbsp. chopped cilantro
1/4 tsp. salt
1/4 tsp. lime juice
1 Tbsp. oil
1 boneless beef sirloin steak (1 lb.), cut into strips
1 large onion, cut into thin wedges
1 medium green pepper, cut into strips
8 flour tortillas (6 inch)
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Mix sour cream, cilantro, salt and lime juice. Cover and refrigerate until ready to use.
  • Heat oil in large skillet on medium-high heat. Add steak, onion and green pepper; cook and stir 5 to 7 minutes or until steak is cooked through.
  • Spoon steak mixture evenly onto tortillas. Top with sour cream mixture and salsa; roll up.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

FABULOUS STEAK FAJITAS



Fabulous Steak Fajitas image

I got this recipe out of a 'Green Beret Cookbook' created by the 1st Special Forces Group (Airborne)wives and family members. We absolutely love this marinade for fajitas. Would like you to give it a try. Hope you enjoy it as much as we do. Defintely one of our favorites for grilling!

Provided by shane_sitter

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 tablespoons vegetable oil
1 cup soy sauce
1 cup fresh lemon juice
2 medium onions, sliced thin
1 medium onion, sliced thin
1 tablespoon fresh ground pepper
1 tablespoon fresh minced garlic
1 (3 -4 lb) steak (beef skirt, round steak, or flank steak)
1 tablespoon liquid smoke flavoring
1 teaspoon Tabasco sauce
onion salt
garlic salt

Steps:

  • Tenderize steak. Have the butcher tenderize steak for you or score with a knife and pound it out. Soak 8 to 12 hours in marinade; put slices of onion and lemons between soaking slabs of meat. Cook slabs over hot coals. Baste with leftover marinade sauce. Cook medium well; cut against the grain in 3/4 inch strips. Serve hot with flour tortillas.
  • We usually fill tortillas with onion,sliced meat, and pepper jack cheese. Fold over and grill tortillas on grill for a few minutes.
  • We have also added other vegetable such as green and red peppers and mushrooms. Enjoy!

Nutrition Facts : Calories 1041.1, Fat 75.3, SaturatedFat 27, Cholesterol 231.3, Sodium 4213.8, Carbohydrate 19.4, Fiber 2.5, Sugar 6.2, Protein 70.7

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From fooddiez.com


FABULOUS BEEF FAJITAS RECIPE: HOW TO MAKE IT - FOOD NEWS
Cook the Beef Start cooking the beef. More than likely you’ll need to cook in a couple of batches so you don’t crowd the pan. Once the beef cooks for about 4-5 minutes and is medium-rare or medium, add 1 tablespoon of the seasoning (or 1/2 the store-purchased packet) to the beef along with a tablespoon of water.
From foodnewsnews.com


PERFECT STEAK FAJITAS RECIPE - SAVORY NOTHINGS
2021-04-27 4. Cook the onion in the skillet over medium heat for about 5 minutes, until golden brown and fully softened. Remove and set aside on a plate. cook onions. cook peppers. 5. Cook the peppers until they’re done to your liking. Add the onion back to the skillet and heat through for 30-60 seconds, tossing with the peppers.
From savorynothings.com


FABULOUS BEEF FAJITAS | RECIPE | BEEF FAJITAS, BEEF, STUFFED PEPPERS
Apr 15, 2016 - It's a breeze to make with the no-fuss Italian dressing marinade and fast-cooking sirloin steak.—Lorna Nault, Chesterton, Indiana. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


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