BEEF FAJITAS
Steps:
- In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Preheat the grill to high, and preheat the oven to 325 degrees F.
- Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
- Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
- Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
- Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
BEEF FAJITAS
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
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
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEER MARINADE FOR FAJITAS
Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!
Provided by Julesong
Categories Vegetable
Time 5m
Yield 1 batch marinade
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
- Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
- This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
- Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
SHEET PAN BEEF FAJITAS
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Provided by NicoleMcmom
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g
BEER BEEF FAJITAS CROCK POT
A great Sandra Lee Semi-Homemade recipe. Easy to make and very good. Per Sandra " Serve hot with peppers, warm tortillas, refried beans and shredded cheese, if desired". I used Lawry's fajita seasoning mix( 1.27 ounce size)
Provided by mandabears
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse steaks well with cold water.
- Pat dry with paper towels.
- Season both sides of steak with 1 packet fajita seasoning mix.
- Slice into strips, set aside.
- Place peppers and onions in crock pot.
- Sprinkle second packet of fajita mix on top of vegetables.
- Place steak strips on top of vegetables.
- Pour in beer.
- Cover.
- Cook on low for 8-10 hours.
Nutrition Facts : Calories 298.2, Fat 14.3, SaturatedFat 5.6, Cholesterol 92.2, Sodium 78.7, Carbohydrate 6.3, Fiber 1.4, Sugar 2.9, Protein 33.3
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BEER MARINATED FLANK STEAK FAJITAS - HOWSWEETEATS.COM
From howsweeteats.com
4.9/5 (14)Category Main CourseCuisine MexicanTotal Time 30 mins
- Place the flank steak in a baking dish or resealable bag. Place the peppers and onions in another dish or bag.
- In a large bowl, whisk together the beer, oil, lime juice, sugar, worcestershire sauce, lime juice cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the beef and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for a few hours or even overnight. Toss the steak and peppers every so often to coat in the marinade.
- Heat the grill on the highest setting. Create two foil packets – I like to use two sheets of foil for each. Divide the peppers and onions between the foil packets, folding the edges of the foil up slightly. Cover the tops with a third piece of foil.
- Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
BEEF FAJITAS WITH LIME BEER MARINADE RECIPE - ANDREA …
From andreasrecipes.com
Reviews 2Category Main CourseCuisine SouthwesternTotal Time 12 hrs 40 mins
- MARINADE: In the small bowl, stir together all of the marinade ingredients, set aside about 1/2 cup for the sauce, then pour the rest over the flank steak in the gallon bag. Seal well and turn the bag over a few times to make sure the marinade fully coats the steak. Set in the refrigerator to chill overnight.
- Heat the oil in the skillet over medium to medium high heat. Add the peppers and onions and cook while stirring occasionally until they are soft and shiny with browned and blackened edges, about 5 to 8 minutes.
- While the peppers and onions cook, preheat the grill. Discard the marinade and cook the steak to medium rare, about 8 minutes on each side, or longer as preferred. Remove from the grill, cover with foil, and allow to stand for 5 minutes while the juices settle in the meat.
- Bring the 1/2 cup of reserved marinade to a boil, then remove from heat. Cut the steak diagonally across the grain in thin slices. Place the steak, peppers, and onions on a serving platter and drizzle the heated marinade over the meat. Serve immediately.
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