Garlic Lime Flank Steak Fajitas Recipes

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EASY FLANK STEAK FAJITAS



Easy Flank Steak Fajitas image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream

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.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g

GARLIC-LIME FLANK STEAK FAJITAS



Garlic-Lime Flank Steak Fajitas image

These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that's totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is also a delicious way to get ahead of a busy day. When dinner rolls around, all it takes is a little chopping and a hot grill pan (or grill, if you've got one) to cook up this succulent and bright meal. Oh, and did we mention, this recipe comes in at 330 calories per serving? So what are you waiting for? Dinner awaits!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/3 lb beef flank steak, trimmed of visible fat
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic
1/4 teaspoon ground red pepper (cayenne)
1/4 cup lime juice
2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1 cup sliced onions
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
6 (8-inch) Old El Paso™ flour tortillas for burritos (from 11.5-oz package), heated as directed on package
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

  • Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
  • In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
  • Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
  • Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
  • Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 65 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 1 g

GRILLED TEQUILA GARLIC LIME FLANK STEAK



Grilled Tequila Garlic Lime Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 17

1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce, for serving

Steps:

  • Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
  • Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
  • Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
  • Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
  • Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

FLANK STEAK WITH LIME MARINADE



Flank Steak with Lime Marinade image

It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 8

1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Steps:

  • In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
  • Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Nutrition Facts : Calories 296 g, Fat 14 g, Protein 37 g

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

FLANK STEAK FAJITAS WITH GUACAMOLE



Flank Steak Fajitas with Guacamole image

Provided by Aria Kagan

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chile powder
6 tablespoons olive oil, divided
3 pounds flank steak
Kosher salt and freshly ground black pepper, to taste
2 onions, sliced
4 spicy chile peppers, seeded and sliced
2 tablespoons olive oil
3 ripe avocados, halved, pitted, peeled and diced
1 small red onion, diced
1 small tomato, diced
2 cloves garlic, chopped
Juice of 1 Meyer lemon
1 lime, juiced, plus 2 limes, zest and juice, divided
2 cups sour cream

Steps:

  • In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
  • Preheat a grill or grill pan on high heat.
  • Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
  • Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
  • To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side.

LIME JALAPENO GARLIC FLANK STEAK



Lime Jalapeno Garlic Flank Steak image

The unique flavor in this flank steak comes from jalapeño powder - a potent green powder that is literally made from fresh jalapeños! If you can't find it, try using fresh chopped jalapeños for a similar flavor. NOTE: Flank steak is meant to be cooked rare to medium-rare, and will become tough if cooked longer. Don't forget to slice across the grain of the meat. Flat Iron Steak works great with this too!

Provided by Black Radish

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 lbs flank steaks
1/2 cup lime juice
1 lime, zest of
1/2 cup canola oil
5 garlic cloves, finely minced
1 1/2 teaspoons jalapeno powder (or 1-2 fresh jalapenos, minced)
3/4 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper
2 teaspoons cumin

Steps:

  • Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
  • Remove flank steak, brushing off excess marinade and any pieces of garlic.
  • Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
  • You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
  • The grill really works the best.
  • Let the meat rest for 15 minutes, slice thinly across the grain.

Nutrition Facts : Calories 913.3, Fat 60.4, SaturatedFat 15.6, Cholesterol 162.7, Sodium 653.4, Carbohydrate 4.4, Fiber 0.3, Sugar 0.6, Protein 84.8

FLANK STEAK FAJITAS



Flank Steak Fajitas image

This is a simple flank steak fajita recipe served with a traditional radish salad that you will really enjoy with your fajitas. This is a Good Housekeeping recipe.

Provided by CarolAT

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 garlic cloves, chopped
1 lb beef flank steak
1 bunch radish, trimmed and cut into quarters (I usually cut them into smaller pieces)
salt
pepper
2 limes
1/2 cup reduced-fat sour cream
8 fajita-size flour tortillas (6-in.)
2 teaspoons vegetable oil
3 poblano peppers, stems and seeds removed, thinly sliced
1 medium onion, thinly sliced (6 to 8 oz.)
1/4 cup water

Steps:

  • Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
  • Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
  • Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
  • Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
  • Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

Nutrition Facts : Calories 787.6, Fat 28.4, SaturatedFat 9.7, Cholesterol 69.6, Sodium 973.9, Carbohydrate 86.8, Fiber 8.6, Sugar 4.7, Protein 45.9

STEAK FAJITAS WITH FRESH LIME



Steak Fajitas with Fresh Lime image

Provided by Rozanne Gold

Categories     Marinate     Kid-Friendly     Quick & Easy     Graduation     Dinner     Lime     Steak     Summer     Poker/Game Night     Pan-Fry     Party     Tortillas     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
1 large onion, halved lengthwise, thinly sliced
4 large garlic cloves, pressed
1 1/2 tablespoons hot chili sauce (such as sriracha)*
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
12 cherry tomatoes
1/3 cup thinly sliced fresh basil
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
  • Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

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From goodlifeeats.com


HOW TO MAKE THE BEST STEAK FAJITAS RECIPE HOMEMADE
2020-01-13 Steak Fajitas: 1 clove garlic , minced 1 the full amount of the recipe Fajita seasoning above 1/4 cup + 1 tablespoon extra-virgin olive oil , divided 1/4 cup fresh cilantro leaves , chopped, plus more for serving 1 1/2 pounds hanger, skirt or flank steak , halved crosswise 2 tablespoons butter 1 ...
From foodiecrush.com


GRILLED STEAK FAJITAS RECIPE [WITH GARLIC BUTTER] | OWN THE GRILL
2022-01-19 Letting steak rest for a few minutes after it comes off the grill will let it soak up the juices and make sure it does not get dry. While the meat is resting, you can cook the veggies since they only take about 5-10 minutes. They may take less time if you preheat the stove or the pan. Add in just a little olive oil.
From ownthegrill.com


RECIPE: FLANK STEAK MARINADE FOR FAJITAS - EASY RECIPES
STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2–4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking. Flank […]
From recipegoulash.cc


GARLIC-LIME FLANK STEAK FAJITAS | RECIPE | FLANK STEAK FAJITAS, FAJITAS ...
Apr 19, 2021 - These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that’s totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is …
From pinterest.com


STEAK FAJITA MARINADE RECIPE - URBAN COWGIRL
2022-06-18 Prep Time: 20 minutes. Inactive Time: 1 minute. Total Time: 21 minutes. The best steak fajita marinade of all time starts with sweet pineapple juice, which is a natural tenderizer and loads the skirt or flank steak with incredible flavor while creating a finely seared crust.
From urbancowgirllife.com


CHILI LIME STEAK FAJITAS - THE BEST ONE PAN DINNER - KEY TO MY LIME
2020-03-25 Wash and thoroughly dry the steak. Lay the steak out in a 9” x 11” dish. Pour half of the marinade over the steak and reserve the second half for cooking the peppers later. If cooking immediately, set the steak to the side while heating the pan. If marinating for later, cover with aluminum foil or saran wrap.
From keytomylime.com


FLANK STEAK FAJITAS - SAVOR THE BEST
2022-04-21 Preheat the broiler for 5 minutes.. Remove the flank steak from the marinade and blot dry with a paper towel, brush lightly with olive oil on both sides. Place the steak on a baking sheet and transfer to the upper rack of the oven about 4-inches from the broiler unit. Broil for 6-8 minutes, flip and broil for 4-6 additional minutes for medium rare.
From savorthebest.com


RECIPE: CHILI-LIME STEAK FAJITAS - KITCHN
2015-06-17 Whisk together the lime juice, olive oil, garlic, chili powder, and salt. Pour this over the steak and turn a few times so it's evenly coated. Cover and refrigerate for at …
From thekitchn.com


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