Steak And Chicken Fajitas Recipes

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MY VERY BEST STEAK OR CHICKEN FAJITAS



My Very Best Steak or Chicken Fajitas image

We've tried several fajita recipes & finally this is it! I found this recipe online and have tweaked it to our liking. Make it with beef or chicken. Great for having a fajita party!! Prep time includes minimum marinating time.

Provided by HeidiSue

Categories     Chicken Breast

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs flank steaks or 1 1/2 lbs chicken breasts
5 teaspoons mccormicks fajita seasoning mix (in the packet)
1/2 teaspoon oregano
1/4 cup olive oil
1/4 cup vinegar (red wine vinegar for beef fajitas or white wine vinegar for chicken fajitas)
1 seeded chopped habanero pepper
1 tablespoon lime juice
1 teaspoon of mccormicks spicy McCormick's Montreal Brand steak seasoning, for beef fajitas (found in the seasoning section at the grocery store) or 1 teaspoon Montreal roasted garlic chicken seasoning, for chicken fajitas (found in the seasoning section at the grocery store)
1 red bell pepper
1 green bell pepper
1 large yellow sweet onion
1/4 cup olive oil
cheese (optional)
sour cream (optional)
guacamole (optional)
salsa (optional)
tomatoes (optional)

Steps:

  • Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
  • Marinate atleast two hours or overnight.
  • Grill meat until cooked through.
  • Slice meat into strips.
  • Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
  • Cook until soft.
  • Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
  • Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.

STEAK (OR CHICKEN) FAJITAS



Steak (Or Chicken) Fajitas image

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Provided by Rhonda J

Categories     Meat

Time 20m

Yield 8 fajitas, 8 serving(s)

Number Of Ingredients 16

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
salsa
sour cream
shredded cheese
chopped tomato

Steps:

  • Slice steak into thin strips.
  • In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  • Add beef strips and stir to coat, set aside.
  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
  • In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
  • Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  • Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  • Return onions and peppers to skillet; stir for about one minute.
  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 1.1, Sodium 340.7, Carbohydrate 18.4, Fiber 1.7, Sugar 2, Protein 2.9

CHICKEN AND STEAK FAJITAS



Chicken and Steak Fajitas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.

Steps:

  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

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

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

STEAK AND CHICKEN FAJITAS



Steak and Chicken Fajitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 fajitas

Number Of Ingredients 14

2 tablespoons vegetable oil, plus more for the grill and brushing
Grated zest and juice of 1 lime
1 clove garlic, grated
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon packed dark brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, cut into 4- to 6-inch-long pieces
1 pound skinless, boneless chicken breasts
3 bell peppers (assorted colors), halved lengthwise and seeded
2 large onions, sliced into 1/2-inch-thick rounds
12 to 16 small flour tortillas
Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving

Steps:

  • Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
  • Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.

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