BEEF FAJITAS
Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don't have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 20
Steps:
- Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
- Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
- Remove beef onto a plate and cover loosely with foil.
- Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
- Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
- Slice beef thinly against the grain (Note 5).
- Serve with warmed tortillas and fixings of choice. (Note 6)
Nutrition Facts : ServingSize 289 g, Calories 392 kcal, Carbohydrate 39.2 g, Protein 30 g, Fat 13.6 g, SaturatedFat 1.2 g, Sodium 36 mg, Fiber 6.6 g, Sugar 4.7 g
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
SMOKY BEEF FAJITAS
Fajita night's always a firm favourite, so take it to the next level with these smoky beef fajitas. With plenty of crunch and punchy flavours, they're super easy to prepare, too. Serve alongside two portions of vegetables
Categories Main
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- FAJITA NIGHT'S ALWAYS A FIRM FAVOURITE, SO TAKE IT TO THE NEXT LEVEL WITH THESE SMOKY BEEF FAJITAS. WITH PLENTY OF CRUNCH AND PUNCHY FLAVOURS, THEY'RE SUPER EASY TO PREPARE, TOO. SERVE ALONGSIDE TWO PORTIONS OF VEGETABLES. 1. Fry the mince over a medium heat in a large deep frying pan, cooking for 2-3 minutes until browned. Carefully remove the mince from the pan and set aside, draining away most of the fat, then return the pan to the heat and fry the onion for 5 minutes. Add the garlic and half the chilli, followed by the spice mix for SMOKINESS. 2. Add the beef mince back to the pan along with the tomato purée and pepper for COLOUR. Cook for 10 minutes, then season well and stir through the spinach to wilt. 3. When ready to eat, warm the tortillas in a low oven or microwave and serve alongside the beef mix, yoghurt, lettuce for CRUNCH and coriander for added PUNCH, garnishing with the remaining chopped chilli.
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- 1 Finely chop a quarter of the onion and half of the coriander. Mix in a bowl with avocado and tomato. Set aside.
- 2 Meanwhile, spray beef with olive oil. In a small bowl, combine cumin, coriander, paprika and oregano, and sprinkle evenly over both sides of beef.
- 3 Heat a barbecue hotplate to medium-high. Cut remaining onion into thin wedges. Grill onion, mushrooms and capsicums for 7–8 minutes, or until charred and tender. Transfer to a medium bowl and cover to keep warm.
- 4 Grill beef for 3–4 minutes each side, or until cooked to your liking. Transfer to a small plate. Cover with foil for 5 minutes to rest, before slicing thinly.
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- Heat the oil in a large frying pan or wok over a high heat. Fry the onions for 3-4 minutes, then add the garlic and steak and fry for a minute more.
- Add the coriander stalks and spices, then stir-fry for another minute. Add the chargrilled peppers and cook until just warmed through, then scatter with the coriander leaves.
- Serve the steak with the warm tortillas and dips, along with jalapeños and lime wedges, if you like, so everyone can build their own fajita.
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4.9/5 (199)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
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- Cover, chill 30 min or possibly overnight. in warm oil, saute/fry onions, red peppers and garlic 5 - 10 min.
- Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 c.).
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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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- Combine paprika, oregano, garlic powder, cumin, brown sugar, salt, black pepper, and red pepper in a small bowl. Rub 2 tablespoons spice mixture evenly over steak.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.
- Combine remaining 2 1/2 teaspoons spice mixture, onion, and bell peppers in a bowl; toss to coat. Arrange onions and peppers on pan; grill 5 minutes on each side or until lightly charred. Remove vegetables from pan. Add tortillas to pan; grill 30 seconds on each side or until lightly browned.
- Divide steak and bell pepper mixture evenly among tortillas. Top with chopped cilantro. Serve with lime wedges, if desired.
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