Grilled Mesquite Beef Fajitas Tex Mex Recipes

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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.

TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Steak Fajitas with Peppers and Onions image

Skirt steak ? a favorite for fajitas ? gets seasoned with a Tex-Mex inspired spice rub and grilled until juicy. It?s paired with charred peppers and onions for a hearty fajita filling.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)



Grilled Mesquite Beef Fajitas (Tex-Mex) image

I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night.

Provided by Pokey in San Antonio

Categories     Steak

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 lbs skirt steaks
1 cup extra virgin olive oil
1 cup red wine vinegar
3 tablespoons dried oregano
3 tablespoons coarse black pepper
3 garlic cloves (minced)
3 teaspoons salt

Steps:

  • Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
  • Combine all remaining ingredients.
  • Pour over meat and marinate over night (minimum), turning occasionally.
  • Arrange coals on along two sides of the grill with a drip pan in the middle.
  • Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
  • Place meat over drip pan and put the cover on the grill.
  • Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
  • Let meat rest for 15 minute.
  • Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
  • Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

Nutrition Facts : Calories 385.8, Fat 30.9, SaturatedFat 6.3, Cholesterol 53.5, Sodium 769, Carbohydrate 2.1, Fiber 0.9, Sugar 0.1, Protein 24.6

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Top Asked Questions

What's the best way to make beef fajitas?
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.
How long do you cook a steak for fajitas?
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.
What kind of marinade do you use for Texas fajitas?
In part one, I gave the recipe for the quintessential, Texas style, steak fajita marinade. If you’re a Texan, or you visited us and fell in love with Tex Mex style fajitas, you’ll be very familiar with the flavor of this perfect, pineapple juice based marinade. Practically all the great TEX MEX restaurants use some variation of it.
Where did the recipe for Tex Mex fajita come from?
It may have originated in the borderlands between Mexico and south Texas during cattle drives in the 1930s. Historically, the marinade has been made with garlic, chilies, onions, and various citrus juices.

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