Beef Fajitas On A Stick Recipes

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Steps:

• In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.

Steps:

• Soak the bamboo skewers in water 10 minutes; drain water.
• Trim fat from beef steak.
• Cut steak crosswise into 1/2\" 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, peppers and onions.
• Place vegetables on grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.
• 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 and garnishes.
• Make sure you have normal fajita toppings handy, like lettuce, cheese, tomatoes, sour cream, olives, etc.

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
• Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
• Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
• Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.

Steps:

• Make the marinade:
• In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
• Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
• To assemble a fajita:
• Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
• To warm tortillas:
• In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
• In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
• Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
• Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
• Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
• Transfer steak to a cutting board and rest, 5 to 10 minutes.
• Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.