Steak Fajitas With Fresh Lime Recipes

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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 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

GARLIC-LIME FLANK STEAK FAJITAS



Garlic-Lime Flank Steak Fajitas image

These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that's totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is also a delicious way to get ahead of a busy day. When dinner rolls around, all it takes is a little chopping and a hot grill pan (or grill, if you've got one) to cook up this succulent and bright meal. Oh, and did we mention, this recipe comes in at 330 calories per serving? So what are you waiting for? Dinner awaits!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/3 lb beef flank steak, trimmed of visible fat
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic
1/4 teaspoon ground red pepper (cayenne)
1/4 cup lime juice
2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1 cup sliced onions
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
6 (8-inch) Old El Paso™ flour tortillas for burritos (from 11.5-oz package), heated as directed on package
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

  • Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
  • In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
  • Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
  • Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
  • Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 65 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 1 g

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER



Skirt Steak Fajitas with Lime and Black Pepper image

Categories     Beef     Citrus     Onion     Quick & Easy     Backyard BBQ     Dinner     Vinegar     Lime     Steak     Grill/Barbecue     Cilantro     Tortillas     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas
1 cup fresh cilantro leaves
Accompaniment: tomatillo or tomato salsa; lime wedges
Special equipment: metal skewers or a grill basket

Steps:

  • Prepare grill for cooking.
  • Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
  • While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
  • Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
  • While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

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 WITH FRESH LIME



Steak Fajitas with Fresh Lime image

Provided by Rozanne Gold

Categories     Marinate     Kid-Friendly     Quick & Easy     Graduation     Dinner     Lime     Steak     Summer     Poker/Game Night     Pan-Fry     Party     Tortillas     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
1 large onion, halved lengthwise, thinly sliced
4 large garlic cloves, pressed
1 1/2 tablespoons hot chili sauce (such as sriracha)*
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
12 cherry tomatoes
1/3 cup thinly sliced fresh basil
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
  • Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE



Fajita Steak Salad with Cilantro-Lime Vinaigrette image

Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil, plus more for the grill pan
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon
2 cloves garlic cloves, smashed
1 scallion, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Zest and juice of 2 limes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper

Steps:

  • For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
  • Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
  • For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
  • For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
  • Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
  • Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

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

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER



Skirt Steak Fajitas With Lime and Black Pepper image

Great time of year to fire up the BBQ...here is one of our home-runs! Cooks' note: ° If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding. Special equipment: metal skewers or a grill basket. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico, TexMex.

Provided by kiwidutch

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lbs skirt steaks, halved crosswise
2 1/2 teaspoons fresh coarse ground black pepper
2 avocados, peeled and sliced
1 large tomatoes, cut into wedges
18 flour tortillas
1 cup fresh cilantro leaves
salsa or lime wedge

Steps:

  • Prepare grill for cooking.
  • Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
  • While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
  • Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
  • Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
  • While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
  • Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.

Nutrition Facts : Calories 779.4, Fat 37.8, SaturatedFat 9.4, Cholesterol 89.2, Sodium 1279.8, Carbohydrate 59.7, Fiber 8.7, Sugar 5.3, Protein 50.2

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From theanthonykitchen.com


STEAK FAJITAS - HOUSE OF YUMM
2021-04-23 Preheat grill to a temperature of 450℉. Cook the Meat: Sear the steak over direct heat for 2-3 minutes per side. Move the steak to the indirect heat side, cover the grill and cook …
From houseofyumm.com


STEAK FAJITA MARINADE RECIPE - URBAN COWGIRL
2022-06-18 Prep Time: 20 minutes. Inactive Time: 1 minute. Total Time: 21 minutes. The best steak fajita marinade of all time starts with sweet pineapple juice, which is a natural tenderizer …
From urbancowgirllife.com


STEAK FAJITAS WITH FRESH LIME | STEAK FAJITAS, LIME RECIPES, RECIPES
Feb 26, 2012 - This Pin was discovered by Wendy Garton. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


STEAK FAJITAS WITH FRESH LIME | RECIPE | STEAK FAJITAS, LIME RECIPES ...
Mar 11, 2020 - Steak Fajitas with Fresh Lime Recipe. Mar 11, 2020 - Steak Fajitas with Fresh Lime Recipe. Mar 11, 2020 - Steak Fajitas with Fresh Lime Recipe. Pinterest. Today. …
From pinterest.com


STEAK FAJITAS SHEET PAN - EASY KETO RECIPE - DIET DOCTOR
Instructions. In a medium mixing bowl, combine the sliced steak with half the olive oil and all of the paprika, cumin, garlic powder, salt, and black pepper until the steak is well coated. Cover …
From dietdoctor.com


BEEF STEAK FAJITAS WITH CHIPOTLE LIME MARINADE - SWEET TEA
Turn heat down to medium-high and add veggies to the pan. Cook steak to medium rare (or preferred temperature); if outside gets too charred, use veggies as a bed to protect the steak. …
From sweetteaandthyme.com


GRILLED STEAK FAJITA TACOS - FRESH WATER PEACHES
1. Add to a large sauté pan and stir every few minutes to make sure they don't stick. After about 10 minutes, place the cover on the pan to steam the vegetables until tender.
From freshwaterpeaches.com


EASY GARLIC CILANTRO LIME STEAK FAJITAS - 4 SONS 'R' US
2019-03-19 1/2 cup chopped fresh cilantro. 1 tsp cumin. 1 tsp salt. 2 tbsp extra virgin olive oil. 1 lb flank steak, thinly sliced into strips. large strips of colorful bell peppers, seeded & grilled. …
From 4sonrus.com


THE BEST STEAK FAJITAS WITH HOMEMADE MARINADE - BAKE ME SOME …
2020-01-12 Slice your steak up into thin strips and place them in a bag or container. Now you want to add your cumin, chili powder, salt, pepper, Worcestershire, lime juice, sugar, and 2 …
From bakemesomesugar.com


CHILI LIME STEAK FAJITAS | KINGSFORD®
2 Load Kingsford® Charcoal with Mesquite in your Masterbuilt Gravity Series 800 Griddle and set temp to 400°F. 3 Add olive oil to griddle surface. Once the oil gets hot, add the onion and …
From kingsford.com


STEAK FAJITAS RECIPE - THE CAREFREE KITCHEN
2020-05-06 Marinating Steak for Fajitas. In a medium mixing bowl, combine the orange juice, lime juice, cooking oil, minced garlic, cumin, onion powder, chopped jalapeno and chopped …
From thecarefreekitchen.com


BEEF FAJITAS WITH LIME SOUR CREAM - CANADA'S FOOD GUIDE
In a nonstick skillet, heat half of the oil over medium high heat and brown beef. Remove to plate. Add remaining oil in same skillet and sauté onion, bell peppers and cilantro for 4 minutes or …
From food-guide.canada.ca


SUPER EASY STEAK FAJITAS (IN ONE SKILLET!) - DINNER, THEN DESSERT
2019-04-13 Add the chili powder, kosher salt, paprika, cayenne pepper and the cumin to a small bowl and mix before rubbing on the steak and letting marinade for 30 minutes (optional). Add …
From dinnerthendessert.com


STEAK FAJITAS WITH FRESH LIME - MEXICAN RECIPES
Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper.
From fooddiez.com


GRILLED CHICKEN FAJITA SALAD RECIPE | A SPICY PERSPECTIVE
2022-07-11 Set out a medium bowl (or measuring pitcher), a baking dish, and a baking sheet. In the bowl, combine the olive oil, lime juice, mayonnaise, Cholula, honey, garlic and salt. Whisk …
From aspicyperspective.com


CHILI LIME STEAK FAJITAS RECIPE - RECIPES.NET
2022-03-23 Wipe pan or grill plates over with paper towel; drizzle (or brush) with 1 teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and …
From recipes.net


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