Sizzling Steak Fajitas Recipes

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SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 2h30m

Yield 6

Number Of Ingredients 12

3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 ½ cups Goya Mojo Criollo
1 teaspoon Goya Adobo with Pepper, plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4-inch strips
2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon Goya Sazonador Total
1 (18 ounce) package Goya Flour Tortillas, warmed
1 (12 ounce) container Goya Guacamole, thawed
1 (17.6 ounce) jar Goya Salsa Pico de Gallo
1 cup sour cream
1 (8 ounce) jar Goya Salsita (preferred flavor)

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.

SKIRT STEAK FAJITAS



Skirt Steak Fajitas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos

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.

SIZZLIN' FAJITAS



Sizzlin' Fajitas image

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Provided by Tara Daley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 16

4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

Steps:

  • Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
  • Remove steak from marinade and shake off excess; discard remaining marinade.
  • Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
  • Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
  • Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
  • Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
  • Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Number Of Ingredients 13

3 lbs. flank or skirt steak, cut against the grain into 1/2 inch-thick strips
1 1/2 cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo with Pepper, plus more to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4 inch-thick strips
2 red, green and/or yellow bell pepper, cut into 1/4 inch-thick strips
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOYA® Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.

Provided by JKRunning

Categories     Meat

Time 45m

Yield 18 fajitas, 18 serving(s)

Number Of Ingredients 19

1 1/2 lbs skirt steaks
1 tablespoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon pure chile powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 limes, juice of
1/2 cup fresh cilantro
1/2 cup sherry wine vinegar
1 chipotle pepper
1 green bell pepper
1 red bell pepper
3 onions
2 cups sour cream
2 cups guacamole
2 cups salsa
18 small flour tortillas

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.

Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3

SIRLOIN STEAK FAJITAS



Sirloin Steak Fajitas image

I found this recipe and changed a few things to our liking. It's quick and easy to make.-Jackie Hannahs, Fountain, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 10

1 pound boneless beef sirloin steak, cut into thin 3-inch strips
2 teaspoons canola oil
1 medium green pepper, cut into thin strips
1 medium onion, quartered and thinly sliced
3 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 cup salsa or picante sauce
5 flour tortillas (8 inches), warmed

Steps:

  • In a nonstick skillet, brown beef over medium heat in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through. , Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up.

Nutrition Facts : Calories 313 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 515mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

A blend of A.1. Original Sauce and chunky salsa makes a smoky, savory marinade for flank steak in this simple recipe for fajitas.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield Makes 4 servings.

Number Of Ingredients 7

1/3 cup A.1. Original Sauce
1/2 cup TACO BELL® Thick & Chunky Salsa
1 beef flank steak (1 lb.), thinly sliced
1 medium onion, thinly sliced
1 medium green pepper, cut into strips
1 Tbsp. oil
8 flour tortillas, warmed (6 inch)

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.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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