FLANK STEAK FAJITAS
"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 416mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
FLANK STEAK FAJITAS
Steps:
- To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
- Preheat grill to medium-high.
- Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
- Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
- Drunken Peppers:
- In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
- Yield: 6 servings
FLANK STEAK AND RAJAS FAJITAS
Provided by Aarón Sánchez
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
- Preheat a grill or grill pan to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest.
- Secure each onion slice horizontally with a wooden skewer. Brush the onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the poblanos and jalapenos into strips. Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
- Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.
STEAK FAJITAS
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
- In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
- Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
- Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram
SHEET-PAN STEAK FAJITAS RECIPE BY TASTY
Here's what you need: flank steak, green bell pepper, yellow bell pepper, red bell pepper, red onion, olive oil, salt, pepper, chili powder, garlic powder, cumin, lime, fresh cilantro, whole grain tortillas
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams
FLANK STEAK FAJITAS
Flank steak is very flavorful and a natural to use in fajitas. Here the flank steak is pan fried to desired doneness, then sliced thin, across the grain, for use in the fajitas.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 tortillas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the flank steak with chili powder and salt on both sides. Heat 1 teaspoon of oil in a large cast iron skillet over medium high heat. Cook steak 5 to 6 minutes per side to desired doneness. Remove from pan and let stand.
- Heat remaining tablespoon oil in skillet and add peppers, garlic, and onion. Cook, stirring often until vegetables soften, about 5 to 6 minutes. Add salsa and cook an additional 2 or 3 minutes.
- Slice meat, across the grain, into very thin strips. Heat tortillas according to package directions. Place 1/4 of the meat and 1/4 of the vegetables on each tortilla and serve.
Nutrition Facts : Calories 374, Fat 16.9, SaturatedFat 5.2, Cholesterol 46.5, Sodium 759.7, Carbohydrate 27.6, Fiber 4.3, Sugar 6.1, Protein 28.6
SLOW-COOKER FLANK STEAK FAJITAS
As a busy teacher, I think it's so nice to come home to a warm meal after a day in the classroom. I'm not the only one who thinks so: These beefy fajitas go fast at potlucks, too. -Mary Holmgren, Mackinaw, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the first 5 ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with 2 forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro.
Nutrition Facts : Calories 361 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED STEAK FAJITAS
Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.
Provided by Jamesmit
Categories 100+ Everyday Cooking Recipes
Time 3h40m
Yield 6
Number Of Ingredients 12
Steps:
- Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
- Put black beans in a small pot on the stove over medium heat to heat through.
- Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
- Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g
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- 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 half the canola oil to a large cast iron skillet on medium high heat and add the skirt steak to the pan, cooking for 3-4 minutes on each side before removing from the pan.
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- In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Set aside.
- Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms. Saute until the vegetables are tender crisp (7-10 minutes).
- During the last two minutes of cooking add in half of your seasoning mix and the minced garlic. Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.
- Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce. Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare. Flank steak is best eaten medium rare. For well done, add an additional 3 to 4 minutes.
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