Grilled Beef Fajita Packs Recipes

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GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

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

4 ripe tomatoes, seeded and chopped
1 red onion, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons lemon juice, freshly squeezed
1 bunch fresh cilantro, chopped
salt and pepper
2 tablespoons paprika
2 teaspoons cumin
2 teaspoons cayenne
2 tablespoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon powdered thyme
1 tablespoon ground marjoram
2 lbs skirt steaks or 2 lbs sirloin tip steaks
2 medium onions
2 -3 bell peppers, I like to use red and green combo
2 tablespoons olive oil
12 (10 inch) flour tortillas
1 cup sour cream

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.

GRILLED BEEF FAJITA PACKS



Grilled Beef Fajita Packs image

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

1 lb boneless beef sirloin steak, cut into thin strips
1 medium green bell pepper, cut into 1/2-inch strips
1 medium red bell pepper, cut into 1/2-inch strips
1 medium yellow bell pepper, cut into 1/2-inch strips
1 medium onion, thinly sliced
1 package (1.25 oz) fajita seasoning mix
1/3 cup water
8 Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
3/4 cup Old El Paso™ Thick 'n Chunky salsa, if desired
3/4 cup sour cream, if desired

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 WITH PICO DE GALLO



Grilled Beef Fajitas with Pico de Gallo image

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

Steps:

  • In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
  • Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
  • Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

GRILLED FAJITAS



Grilled Fajitas image

A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

Steps:

  • In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.

Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.

GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

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

1 cup julienned sweet red pepper
1/2 cup sliced onion
2 tablespoons olive oil, divided
3/4 pound boneless beef top round steak, cut into thin strips
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup spreadable chive and onion cream cheese
4 flour tortillas (8 inches), warmed

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.

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

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

GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

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

Vegetable oil, for grilling
3 cloves garlic, thinly sliced
1 large onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
12 corn or small flour tortillas
1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
Sour cream, for serving
Pickled jalapenos, for serving

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 STEAK FAJITAS



Grilled Steak Fajitas image

Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.

Provided by Jamesmit

Categories     100+ Everyday Cooking Recipes

Time 3h40m

Yield 6

Number Of Ingredients 12

1 (1 1/4 pound) flank steak
1 tablespoon salt, divided
1 tablespoon ground black pepper, divided
2 limes
½ teaspoon chili powder
1 large green bell pepper, cut into strips
1 large red onion, cut into strips
1 pinch salt and ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 serving olive oil cooking spray
1 (8 ounce) package shredded Mexican cheese blend
1 (10 ounce) package flour tortillas

Steps:

  • Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
  • Put black beans in a small pot on the stove over medium heat to heat through.
  • Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
  • Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g

MARINATED GRILLED BEEF FAJITAS



Marinated Grilled Beef Fajitas image

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

1 cup beer
6 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons chopped fresh cilantro
1 lb flank steak
2 teaspoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
8 flour tortillas
salsa
sour cream
guacamole

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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From yummly.com


TRAEGER STEAK FAJITAS - REVERSE SEARED PELLET GRILL FAJITAS
2021-02-16 In a large cast-iron skillet, preheat 1 tablespoon of oil over high heat. While the meat is resting, quickly saute your peppers and onions, and set aside. Slice your steak into strips across the grain. Add the other tablespoon of oil to the pan and let it get hot. Toss in your steak and quickly sear it for 1-2 minutes.
From orwhateveryoudo.com


GRILLED BEEF AND VEGETABLE FAJITAS RECIPE | MYRECIPES
Step 2. Remove steak and peppers from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Step 3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak, peppers, and onion on rack; brush with reserved marinade.
From myrecipes.com


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