Show Stopping Flaming Steak Fajitas Recipes

STEAK FAJITAS

Steps:

• Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
• Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
• Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
• Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
• Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
• Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

STEAK FAJITAS

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.

SKIRT STEAK FAJITAS

Steps:

• Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
• Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
• Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
• Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

EASY STEAK AND SHRIMP FAJITAS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
• Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
• Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

SIZZLING STEAK FAJITAS

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

EASY FLANK STEAK FAJITAS

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.

FLAMING FAJITAS

Steps:

• In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half of the garlic.
• Pierce beef all over with a fork and add to bag; seal and refrigerate for 12-24 hours. Discard marinade. Grill steaks over medium-high heat for 6-8 minutes for rare, turning only once with tongs.
• Let stand for 5 minutes; slice thinly across grain.
• Meanwhile, toss together onon, red pepper, oil, remaining garlic, chili powder, and cumin; grill in basket over medium-high heat for 5 minutes, tossing occasionally.
• Tuck steak and vegetables into warm pitas.

SHOW STOPPING FLAMING STEAK FAJITAS

Steps:

• Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice.
• Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick).
• Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees.
• Place a large cast iron skillet over high heat until it begins to smoke.
• While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates.
• Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful!
• Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.

SIZZLING STEAK FAJITAS

Steps:

• Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
• Preheat grill (temperature should be high).
• Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
• Grill the onions until nicely browned, 3 to 5 minutes per side.
• Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
• Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
• Place the tortillas on grill (15 seconds per side).
• To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

SLOW COOKER STEAK FAJITAS

Steps:

• Cut flank steak lengthwise in half, then crosswise into thin strips.
• Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in crockpot/slow cooker.
• Cover; cook on LOW 5 to 6 hours.
• Add bell peppers. Cover; cook on LOW 1 hour.
• Serve with flour tortillas and additional salsa.

SIZZLING STEAK FAJITAS

Steps:

• Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
• Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
• Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.

SOUTHWEST ELK STEAK FAJITAS

Steps:

• Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas.
• Preheat your barbeque. Optionally you can fry the steak.
• Saute vegetables on high heat until lightly browned and slightly softened.
• Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain.
• Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro.
• I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.