SIZZLING TEX-MEX FAJITAS
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it's even better if the steak marinates overnight. Try it on chicken breasts, too.-Karyn "Kiki" Power, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight., In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly., Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once., Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
Nutrition Facts : Calories 693 calories, Fat 26g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 1029mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 1g fiber), Protein 51g protein.
GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)
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
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
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
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 chicken 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 chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX-MEX STEAK FAJITAS WITH PEPPERS AND ONIONS
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
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.
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