BEEF FAJITAS
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
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
GRILLED BEEF FAJITAS
Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Nutrition Facts : Calories 379 calories, Fat 18g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 489mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
GRILLED BEEF FAJITA PACKS
Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
- Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.
Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 5 g, TransFat 2 g
GRILLED BEEF FAJITAS
Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
- Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
- Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
- Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
- Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.
GRILLED BEEF FAJITAS
This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks.
Provided by LifeIsGood
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
- Peel and slice the onions.
- Remove the seeds from the peppers and slice.
- Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
- Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
- Warm up the tortillas by heating on the grill or in a dry pan on the stove.
- After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
- Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.
MARINATED GRILLED BEEF FAJITAS
With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.
Provided by Karen From Colorado
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine beer, lime juice, cumin, chili powder, and cilantro.
- Add steak to the marinade, turning to coat.
- Cover and chill for at least 1 hour.
- Heat oil in a medium skillet.
- Add bell peppers and onion.
- Cook, stirring occasionaly until tender.
- Preheat grill.
- Remove steak from marinade and grill until med-rare to medium.
- Let rest for 5 to 10 minutes.
- Cut steak into thin strips across the grain.
- Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.
Nutrition Facts : Calories 459, Fat 17.1, SaturatedFat 5.4, Cholesterol 77.1, Sodium 484, Carbohydrate 41.3, Fiber 4.2, Sugar 4.4, Protein 30.7
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