Spicy Flank Steak Fajitas Recipes

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FLANK STEAK FAJITAS



Flank Steak Fajitas image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 20

1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer

Steps:

  • To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
  • Preheat grill to medium-high.
  • Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
  • Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
  • Drunken Peppers:
  • In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
  • Yield: 6 servings

FLANK STEAK IN FAJITA MARINADE



Flank Steak in Fajita Marinade image

Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.

Provided by diner524

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup lime juice
1/2 cup vegetable oil
1/3 cup onion, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime zest, freshly grated
1 teaspoon jalapeno pepper, finely chopped seeded
1/4 teaspoon ground pepper
1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
12 (8 inch) flour tortillas, warmed
sour cream, if desired
guacamole, if desired

Steps:

  • Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
  • Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
  • Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
  • To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

Nutrition Facts : Calories 739.5, Fat 38.7, SaturatedFat 8.7, Cholesterol 46.5, Sodium 776.3, Carbohydrate 63.2, Fiber 4.4, Sugar 4.2, Protein 34

EASY FLANK STEAK FAJITAS



Easy Flank Steak Fajitas image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream

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.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g

FLANK STEAK FAJITAS



Flank Steak Fajitas image

"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8-10 servings.

Number Of Ingredients 12

1-1/2 to 2 pounds beef flank steak, cut into thin strips
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro or parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8 to 10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional

Steps:

  • Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

Nutrition Facts : Calories 231 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 416mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

STEAK FAJITAS



Steak Fajitas image

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 1/4 pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
1/4 cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

  • Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
  • In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
  • Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
  • Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram

HOT 'N' SPICY FLANK STEAK



Hot 'n' Spicy Flank Steak image

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SHEET-PAN STEAK FAJITAS RECIPE BY TASTY



Sheet-Pan Steak Fajitas Recipe by Tasty image

Here's what you need: flank steak, green bell pepper, yellow bell pepper, red bell pepper, red onion, olive oil, salt, pepper, chili powder, garlic powder, cumin, lime, fresh cilantro, whole grain tortillas

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 lb flank steak
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
½ red onion, sliced
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
garlic powder, to taste
1 teaspoon cumin, to taste
½ lime, juiced
fresh cilantro, chopped, for garnish
8 whole grain tortillas, warmed

Steps:

  • Preheat the oven to 450°F (230°C).
  • Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
  • Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
  • Squeeze the lime juice over the top of the steak and veggies.
  • Cook for 12 minutes, or until the meat has reached your desired doneness.
  • Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
  • Fill up a warm tortilla with the steak, bell peppers, and onion.
  • Garnish with cilantro, and serve.
  • Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams

SLOW COOKER STEAK FAJITAS



Slow Cooker Steak Fajitas image

These slow cooker fajitas will melt in your mouth, the steak always comes out soft and tasty! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong.

Provided by Miguel Ruiz

Categories     100+ Everyday Cooking Recipes

Time 8h20m

Yield 6

Number Of Ingredients 13

1 (1 1/2-pound) beef flank steak
1 (8 ounce) can chopped tomatoes
1 onion, sliced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
6 large flour tortillas, or as needed
1 cup shredded Mexican cheese blend

Steps:

  • Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
  • Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
  • Remove steak and shred. Return to slow cooker.
  • Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Nutrition Facts : Calories 598.1 calories, Carbohydrate 68.9 g, Cholesterol 51.8 mg, Fat 22.8 g, Fiber 5.8 g, Protein 28.2 g, SaturatedFat 9.6 g, Sodium 1050.1 mg, Sugar 6.1 g

SPICY FLANK STEAK



Spicy Flank Steak image

This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!

Provided by 2COOLBABY2

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
½ cup Ranch dressing

Steps:

  • In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
  • Preheat the oven broiler. Lightly grease a baking sheet.
  • Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 2.1 g, Cholesterol 39.2 mg, Fat 16.9 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.2 g, Sodium 530.2 mg, Sugar 0.9 g

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.

STEAK FAJITAS



Steak Fajitas image

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 10

1 pound lean steak, cut into strips
½ cup fresh lime juice
½ tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1 julienned green bell pepper
2 lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas

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.

Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g

SPICY STEAK FAJITAS - MEXICO



Spicy Steak Fajitas - Mexico image

This recipe is sumitted for play in ZWT- 8 for Mexico, courtesy of Mission Foods . Yummm, I love fajitas. This one sounds easy to make and delicious. Best of all its quick to make.

Provided by Baby Kato

Categories     Meat

Time 14m

Yield 2 serving(s)

Number Of Ingredients 13

2 flour tortillas, Soft Taco Size
4 tablespoons lime juice
8 ounces steak, thinly sliced
2 teaspoons olive oil
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 cup red onion, sliced
1 1/2 teaspoons red pepper flakes, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup salsa (your favorite)
4 tablespoons sour cream
2 tablespoons avocados, mashed

Steps:

  • Combine lime juice and flank steak.
  • Heat olive oil in nonstick skillet; saute steak 1 minute.
  • Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
  • 3. Spoon into warm flour tortilla.
  • Serve with salsa, sour cream and avocado.

SEARED-STEAK FAJITAS



Seared-Steak Fajitas image

For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 12

3/4 pound top round steak
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
2 medium green bell peppers, seeded and thinly sliced
1 large white onion, halved and thinly sliced
8 corn tortillas, warmed
1/2 cup grated white cheddar (2 ounces)
1 large tomato, chopped
Cilantro sprigs, for serving

Steps:

  • In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
  • Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
  • Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.

Nutrition Facts : Calories 390 g, Fat 16 g, Fiber 5 g, Protein 28 g

SPICY FLANK STEAK FAJITAS



Spicy Flank Steak Fajitas image

Spice up dinnertime with our Spicy Flank Steak Fajitas recipe! Green or red peppers, beef flank steak, barbeque sauce and a winning seasoning combo-including crushed red pepper, chili powder, ground cinnamon and ground cumin-make these Spicy Flank Steak Fajitas a recipe worth remembering.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings, one fajita each

Number Of Ingredients 6

1 tsp. each: crushed red pepper, chili powder, ground cinnamon and ground cumin
1 beef flank steak (1-1/2 lb.)
1 medium green or red pepper, cut lengthwise into quarters
1 medium onion, cut into 1/2-inch-thick slices
3/4 cup BULL'S-EYE Original Barbecue Sauce
6 flour tortilla s (6 inch), warmed

Steps:

  • Preheat grill to medium-high heat. Mix seasonings; rub evenly onto both sides of steak.
  • Grill steak 5 min. on each side. Continue grilling 10 to 15 min. or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce. Meanwhile, grill vegetables 4 to 5 min. on each side, brushing occasionally with the remaining barbecue sauce.
  • Cut steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 570 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 13 g, Protein 26 g

SPICY BEEF FAJITAS



Spicy Beef Fajitas image

Categories     Salad     Sauce     Beef

Yield serves 4

Number Of Ingredients 12

8 flour tortillas (6-inch size)
1 tablespoon vegetable oil, such as safflower
2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1 red onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1 to 2 jalapeño chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 pound cooked flank steak (see page 194), thinly sliced against the grain
2 tablespoons fresh lime juice
Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

Steps:

  • Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
  • Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
  • Serve beef mixture with tortillas and accompaniments, as desired.

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From delish.com


MEXICAN STEAK FAJITAS MARINADE (+ STEAK FAJITAS …
mexican-steak-fajitas-marinade-steak-fajitas image
2017-10-17 Cook for 2 minutes per side or just until grill marks appear and then remove to the serving dish with the peppers, drizzle with the reserved marinade. If cooking the meat whole: as soon as you place the meat on the …
From ohsweetbasil.com


SIZZLING STEAK FAJITAS RECIPE | MYRECIPES
Step 2. Heat the tortillas according to package directions. Step 3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak, onion, and bell peppers; sauté 6 minutes or …
From myrecipes.com


GRILLED STEAK FAJITAS | THE RECIPE CRITIC
2020-06-22 Refrigerate for at least 2 hours and up to 8. Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, …
From therecipecritic.com


20 MINUTE STEAK FAJITAS - THE STAY AT HOME CHEF
Instructions. In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Set aside. Heat a large skillet over high heat. Add in 2 tablespoons of …
From thestayathomechef.com


HOW TO MAKE THE BEST STEAK FAJITAS RECIPE HOMEMADE
2020-01-13 Toss the steak to coat in the marinade, cover and marinate for 30 minutes. Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 …
From foodiecrush.com


FLANK STEAK FAJITAS - SAVOR THE BEST
2022-04-21 Preheat the broiler for 5 minutes.. Remove the flank steak from the marinade and blot dry with a paper towel, brush lightly with olive oil on both sides. Place the steak on a …
From savorthebest.com


BEEF FAJITAS {HOW TO MAKE TENDER STEAK FAJITAS} – WELLPLATED.COM
Make shallow, diagonal cuts across the steak in two directions. Rub the spice mixture onto the steak, and place it in a ziptop bag. Whisk the juice, oil, Worcestershire, and honey together. …
From wellplated.com


STEAK FAJITAS RECIPE (FOR FLANK OR SKIRT STEAK) - THE ANTHONY KITCHEN
2020-04-09 Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the steak and cook skirt steak for about 7-8 …
From theanthonykitchen.com


FLANK-STEAK FAJITAS WITH SPICY GARDEN VEGETABLES RECIPE
Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard …
From myrecipes.com


SPICY STEAK FAJITAS RECIPE - CHATELAINE
Transfer steak to a cutting board and let rest, covered, 5 min. Cut into 1/2-in. slices, then transfer to a plate. TOP tortillas with steak, vegetables, salsa, sour cream, cheese, cilantro and a ...
From chatelaine.com


BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS
2013-03-04 Directions. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half …
From thepioneerwoman.com


SHEET PAN STEAK FAJITAS - JO COOKS
2022-04-26 Preheat the oven to 450°F. Season the steak. Place the flank steak on a baking sheet. Season with 1½ tablespoons of the fajita seasoning on both sides. Drizzle with the lime …
From jocooks.com


25 BEST FLANK STEAK RECIPES FOR THE GRILL - INSANELY GOOD
2022-07-13 5. Authentic Carne Asada. Carne asada is one of my favorite ways to prepare flank steak. The thin slices of meat pick up the citrusy, spicy flavors so perfectly, leaving you with …
From insanelygoodrecipes.com


BEST FLANK STEAK FAJITAS MARINADE RECIPE! - DELIGHTFUL E MADE
Marinate the steak by whisking together the steak marinade; water, olive oil, lime juice and taco seasoning. Place flank steak in a resealable plastic bag, or dish with tight fitting cover. Pour …
From delightfulemade.com


GRILLED CHICKEN FAJITA SALAD RECIPE | A SPICY PERSPECTIVE
2022-07-11 The chicken fajita marinade is great to use with flank steak or shrimp that is peeled and deveined. Make this a vegan fajita salad recipe with large portobello mushrooms or extra …
From aspicyperspective.com


GRILLED MARINATED FLANK STEAK FAJITAS RECIPE - SERIOUS EATS
2021-06-21 Slowly add oil while whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate in the …
From seriouseats.com


SPICY STEAK FAJITAS - RECIPES NEED
2 cups Mexican blend cheese, grated. 6 to 8 tortillas. How To Make. In a zip lock bag, place the sliced steak, spices, lime juice and olive oil. Seal bag, shake to coat steak pieces. Add the …
From recipesneed.com


STEAK FAJITAS RECIPE - THE SEASONED MOM
2020-07-13 One sixth of this steak fajitas recipe has just 330 calories, 18 grams of fat, 9 grams of carbohydrates and 33 grams of protein. The nutrition information will vary as you add …
From theseasonedmom.com


EASY LEFTOVER STEAK FAJITAS - EVERYDAY FAMILY COOKING
STEP TWO: In a medium bowl, combine the sliced peppers, onions, 1 tablespoon olive oil, garlic, cumin, lime juice, and red pepper. Toss until the peppers and onions are well …
From everydayfamilycooking.com


SHEET PAN STEAK FAJITAS {THE BEST!} - IFOODREAL.COM
2021-08-24 Vegetables: drizzle with olive oil and season with taco seasoning, salt and pepper. Toss each pile to season separately. Then mix meat and veggies together and transfer half of …
From ifoodreal.com


GRILLED FLANK STEAK FAJITAS RECIPE : BBQGUYS
In a medium mixing bowl, combine all marinade ingredients and give them a good stir. Afterwards, pour them into the very same bag, seal it up (while pushing out as much air …
From bbqguys.com


GRILLED STEAK FAJITAS - SKINNYTASTE
2011-07-28 Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temp at least 10 minutes before grilling. …
From skinnytaste.com


SPICED FLANK STEAK FAJITAS | FOOD THINKERS BY BREVILLE
Generously season one side of the steak with the pepper rub, pressing it in with the canola oil and then the salt. Rest the steak at room temperature for 10 minutes or so to infuse the flavor. …
From foodthinkers.com


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