Steak Fajita Fundido Recipes

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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

STEAK FAJITAS



Steak Fajitas image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound skirt steak
3 multi-colored bell peppers, cut into thick strips
1 large yellow onion, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1/4 cup packed fresh cilantro leaves
Iceberg lettuce, shredded
1/2 cup sour cream
8 small flour tortillas, warm

Steps:

  • Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
  • Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
  • Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
  • Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
  • To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  • Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

STEAK FAJITA FUNDIDO



Steak Fajita Fundido image

Fundido is like a seriously cheesy hot dip with add-ins. In this case, the add-in is smoky steak fajita fixins'.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/3 cup A.1. Original Sauce
2 Tbsp. canned chipotle peppers in adobo sauce
1 lb. beef flank steak
1 tsp. oil
1 onion, sliced
1 red bell pepper, cut into strips
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro
8 flour tortillas (6 inch), warmed

Steps:

  • Mix steak sauce and chipotle peppers in medium bowl until blended. Cut steak across the grain into thin slices, then cut each slice crosswise in half. Add to steak sauce mixture; toss to coat. Refrigerate 30 min. to marinate.
  • Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in bell peppers; cook 10 min., stirring frequently. Transfer to bowl.
  • Remove meat from marinade; discard marinade. Add meat to skillet, in batches; cook on high heat 1 min., stirring after 30 sec. Return all meat to skillet. Stir in vegetable mixture and 1 Tbsp. cilantro. Top with cheese; cover. Cook on medium-low heat 5 min. or until cheese is melted.
  • Sprinkle with remaining cilantro. Serve with tortillas.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 21 g

STEAK FAJITAS



Steak Fajitas image

Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 large tomatoes, seeded and chopped
1/2 cup diced red onion
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh cilantro
2 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1 beef flank steak (about 1-1/2 pounds)
1 tablespoon canola oil
1 large onion, halved and sliced
6 whole wheat tortillas (8 inches), warmed
Optional: Sliced avocado and lime wedges

Steps:

  • For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

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

BEEF FAJITAS



Beef Fajitas image

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

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

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

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

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

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2019-04-13 Add half the canola oil to a large cast iron skillet on medium high heat and add the skirt steak to the pan, cooking for 3-4 minutes on each side before removing from the pan. Add the rest of the canola oil and the onions, bell peppers and garlic to …
From dinnerthendessert.com


STEAK FAJITA MARINADE RECIPE - URBAN COWGIRL
2021-08-18 Ingredients. 2 cans pineapple juice (2 cups total) 1 bottle low sodium soy sauce. 3 limes, juiced. 5 garlic cloves, pressed or smashed. 3 T. fresh cilantro, chopped fine (optional-for beauty) 2-4 lbs. steak fajita meat (such as skirt steak, flank steak, tri-tip, sirloin, etc.)
From urbancowgirllife.com


STEAK FAJITAS RECIPE - DINNER AT THE ZOO
2019-05-12 Add the steak, onions and peppers to the marinade. Chill for at least 1 hour, or up to 6 hours. Preheat an outdoor grill, grill pan, or skillet to medium high heat. Add the steak and cook for 5-6 minutes per side for medium doneness. Remove from grill and let sit for 5 minutes.
From dinneratthezoo.com


STEAK FAJITA SALAD - DAMN DELICIOUS
2015-03-06 To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade ...
From damndelicious.net


10 BEST ROUND STEAK FAJITAS RECIPES | YUMMLY
2022-05-08 sour cream, onion, hot sauce, red bell peppers, flank steak, chili powder and 5 more. Steak Fajitas! The Storm Brewing. teriyaki sauce, water, tomato, cayenne pepper, olive oil, red wine vinegar and 9 more.
From yummly.com


CHICKEN FAJITA QUESO FUNDIDO - COOKING IN STILETTOS
2022-04-29 For the Queso Fundido: 1 tablespoon and 1 teaspoon of canola oil, divided 2 poblano peppers 1 pound of chicken thighs, cut into 1" pieces 1/2 teaspoon of kosher salt 1/4 teaspoon of freshly cracked black pepper 2 medium onions, diced 1 large green bell pepper, seeded and diced 2 cloves of garlic, minced 3/4 cup of water, divided
From cookinginstilettos.com


BEST GRILLED STEAK FAJITAS - THE DARING GOURMET
2017-04-30 Using a grilling mitt, move the cast iron skillet over direct high heat. Add some oil, add the vegetables and sear them, stirring every 90 seconds or so for 5-6 minutes total or until very lightly charred and so they’re still a little crisp. Add salt, pepper, cilantro and pour in the reserved marinade.
From daringgourmet.com


MEXICAN STEAK FAJITAS MARINADE (+ STEAK FAJITAS RECIPE!) - OH …
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 grill, turn it down to medium. Cook for 6-7 minutes per side or until desired temperature.
From ohsweetbasil.com


EASY STEAK FAJITAS RECIPE - THE SPRUCE EATS
2019-10-30 Cook the steak to an internal temperature of 125-130 F, then let it rest while you cook the veggies. With simple prep, huge flavor, and straightforward cookery, these fajitas make a great special with a strong shot at a spot on the regular menu. Once you …
From thespruceeats.com


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