Cooking Light Beef Fajitas Recipes

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:

• 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:

• To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
• To prepare fajitas, trim fat from steak and cut against the grain into strips. Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
• Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
• Prepare grill.
• Remove steak from bag; discard marinade.
• Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.
• Place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.
• Wrap tortillas in a damp paper towel and microwave until soft.
• Bring reserved marinade to a boil.
• Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
• Serve the meat and veggies with the flour tortillas and let people make their own fajitas. Pass chopped cilantro.

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.

Steps:

• Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
• Chop whole onion and add to beef, cooking until onion softens.
• Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
• Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
• Chop avocado.
• To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.