BBQ BEEF FAJITAS
Strips of beef sirloin steak and garden vegetables are skillet-cooked with BBQ sauce to create fajitas with a deliciously summery appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir meat in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add vegetables; cook 3 to 4 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
- Stir in barbecue sauce; cook on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Spoon down centers of tortillas, roll up.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 49 g, Fiber 4 g, Sugar 14 g, Protein 26 g
GRILLED BEEF FAJITAS
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
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.
SMOKY BBQ BEEF FAJITAS SKILLET
They've got a summery flavor, like they're hot off the grill. But these smoky BBQ beef fajitas can be made any time of year, right in the skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 fajitas each
Number Of Ingredients 9
Steps:
- Heat 1-1/2 tsp. oil in large deep skillet on medium-high heat. Add meat; stir-fry 1-1/2 min. or until done. Transfer to bowl; cover to keep warm.
- Heat remaining oil in skillet. Add vegetables and garlic; stir-fry 5 min. or until vegetables are crisp-tender.
- Mix barbecue sauce and lime juice; add to skillet. Cook and stir 30 sec. or until heated through. Stir in meat; spoon down centers of tortillas. Top with cheese; roll up.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 75 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
BEEF FAJITAS
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
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
BBQ CHICKEN FAJITAS
Try a new twist on the fajita using barbeque sauce. These are sure to impress all members of the family!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
- Fill each tortilla with about 1/2 cup of mixture.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 2 Fajitas, Sodium 1320 mg, Sugar 12 g, TransFat 1 1/2 g
MELT-IN-YOUR-MOUTH BEEF FAJITAS
I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.
Provided by Chef Jeff
Categories World Cuisine Recipes Latin American Mexican
Time 10h50m
Yield 4
Number Of Ingredients 21
Steps:
- Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
- Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and pour marinade into a small bowl.
- Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
- Cut steak in half lengthwise and cut across the grain into thin slices.
- Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
- Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g
SMOKY BEEF FAJITAS
Great flavours in this dish -- tangy beef, chipotles, sweet roasted peppers and onions. This is a sandwich that needs a beer!
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
- Add the skirt steak and marinate for 1 hour.
- Preheat the oven to 250F.
- Heat a large, cast-iron skillet.
- Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
- Wrap the tortillas in foil and keep warm in the oven.
- Heat 2 tblsps of the olive oil in the skillet until almost smoking.
- Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
- Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
- Season with salt and pepper, transfer to a large plate and keep warm in the oven.
- Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
- Pat the steak strips dry with paper towels.
- Add half the strips to the skillet in a single layer.
- Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
- Transfer to a plate and cook the remaining steak.
- Return all the meat to the skillet and cook, stirring, for 1 minute.
- Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.
Nutrition Facts : Calories 716, Fat 42, SaturatedFat 8.9, Cholesterol 66.9, Sodium 519.1, Carbohydrate 48.4, Fiber 7.8, Sugar 5.9, Protein 37.9
BEEF BRISKET FAJITAS
This is a bit of a twist on the traditional Mexican fajita. It is a wonderful way to use leftover smoked beef brisket! Cooking time does not include time for smoking brisket.
Provided by Dine Dish
Categories One Dish Meal
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cover the brisket with just enough barbeque sauce to coat in a large skillet.
- Cook, covered, over low heat just until heated through.
- Spread a thin layer of cooked beans over a warm tortilla.
- Top with brisket, guacamole, onion and salsa; roll to enclose filling.
- Repeat process with remaining tortillas.
Nutrition Facts : Calories 385.7, Fat 23.1, SaturatedFat 8.9, Cholesterol 58.2, Sodium 665.9, Carbohydrate 25.6, Fiber 3.8, Sugar 2.5, Protein 18.2
GRILLED STEAK FAJITAS
This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they're finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
- Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
- Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
- Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
- Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
- Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
- Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
- Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.
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- In a large sturdy plastic bag, combine the chipotles, garlic, 2 tablespoons of the olive oil and the lime juice. Add the skirt steak and marinate for 30 minutes.
- Preheat the oven to 250°. Heat a large cast iron skillet. Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side. Wrap the tortillas in foil and keep warm in the oven.
- Heat 2 tablespoons of the olive oil in the skillet until almost smoking. Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes. Add the onions and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and heat just until smoking. Pat the steak strips dry with paper towels. Add half the strips to the skillet in a single layer, season with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate and cook the remaining steak. Return all the meat to the skillet and cook, for 1 minute.
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