Steak Fajitas On A Stick Recipes

FAJITAS ON A STICK

Steps:

• Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
• Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

STEAK FAJITAS

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.

STEAK FAJITAS

Steps:

• Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
• Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
• Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
• Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
• Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
• Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

SHEET-PAN STEAK FAJITAS RECIPE BY TASTY

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!

SKILLET STEAK FAJITAS

Steps:

• In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, seasoning blend, chili powder and red pepper flakes. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender., Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. , Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.

STEAK FAJITAS--RECIPE AND METHOD

Steps:

• Tamari is aged soy sauce and can be found in most grocery stores.
• In a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
• Blend until smooth.
• Cut your skirt steak into 3 equal pieces.
• Place steaks in a large zip-lock baggie.
• Pour in marinade, remove as much air as possible and seal.
• Move steak around in baggie so that all sides are coated.
• Marinate in the fridge for 1 hour.
• Wrap your tortillas in aluminum foil-seal.
• Slice green peppers in half-remove seeds.
• Peel and slice your onion into 1/4 inch slices.
• Heat charcoal until grey ash is achieved.
• Place grill grate "directly" on top of hot coals.
• Heat grate for 10 minutes.
• While grate is heating up get a 2 foot length of aluminum foil and fold over once. Crimp sides well to make a foil pouch. You will want to double if not using heavy duty foil.
• Remove steaks from marinade-place directly onto hot grate.
• Discard marinade in baggie.
• Cook for 1 minute 30 seconds per side.
• Remove, place on foil and seal.
• Let stand in sealed foil packet for 15 minutes.
• While steak is resting grill peppers and onion slices to desired doneness.
• Place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
• Open foil packet carefully so that you reserve the juices.
• Slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
• Return meat to foil packet and coat with juices.
• Slice peppers and cut onion slices in half.
• Dress your tortillas with meat, peppers and onions.
• Optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
• We have used flank steak with equal success. Lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks), cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
• Prep time includes marinating time.

STEAK FAJITAS-ON-A-STICK

Steps:

• Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.
• Trim fat from beef steak.
• Cut steak crosswise into 1/2-inch thick strips.
• Thread an equal amount of beef, weaving back and forth, onto each skewer.
• In small bowl, combine dressing and lime juice, mixing well; brush onto beef, pepper and onions.
• Place vegetables on grill grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both twice.
• Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
• Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.
• Season beef with salt, as desired; remove beef from skewers.
• Serve beef and vegetables in tortillas with salsa.