Freezeaheadsteakfajitas Recipes

STEAK FAJITAS

Steps:

• Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
• Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
• Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
• Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
• Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
• Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

STEAK FAJITAS

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.

STEAK FAJITAS SKEWERS RECIPE BY TASTY

Steps:

• Preheat the grill to medium-high heat.
• Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl and mix until the steak is evenly coated.
• Slide a piece of steak down a skewer, followed by a piece of green pepper, red pepper, and onion. Continue until there is a 1-inch gap on the top of the skewer.
• Repeat with the remaining skewers.
• Grease the surface of the grill by rubbing the grates with an oiled paper towel (use tongs to grip!).
• Grill the skewers for 10-15 minutes with the lid closed, flipping them halfway through.
• Enjoy!

EASY FLANK STEAK FAJITAS

Steps:

• Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
• Marinate in the refrigerator 30 minutes to 1 hour.
• Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
• Wrap tortillas tightly in heavy duty aluminum foil.
• Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
• Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

FREEZE AHEAD STEAK FAJITAS

Steps:

• Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
• Freeze.
• To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
• To prepare: Thaw steak in marinade.
• Remove steak and pan-sear in hot pan.
• Cook until medium rare; remove from pan.
• In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
• While vegetables are cooking, slice meat into thin slices against the grain.
• Add to cooked vegetables.
• Add salsa to meat and vegetables; heat through.
• To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.