GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)
This is so tasty, everyone loves them! I do add other spices, such as Montreal seasoning, Italian seasoning, etc.. I also add some Worcestershire sauce and liquid smoke. If using beef, I slice the meat and add it and the juice from the resting period back into the skillet with the veggies and then remove from the heat. Time does not include marinade time. If using beef, I marinade for 4 hours, chicken, 1 hour. This is adpated from Food Network, Paula Deen. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 33m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
- Seal and toss the bag around to coat. Marinate in the refrigerator.
- *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
- If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
- Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
- Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
- In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
- Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
- When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.
SIZZLING STEAK FAJITAS
I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.
Provided by JKRunning
Categories Meat
Time 45m
Yield 18 fajitas, 18 serving(s)
Number Of Ingredients 19
Steps:
- Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
- Preheat grill (temperature should be high).
- Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
- Grill the onions until nicely browned, 3 to 5 minutes per side.
- Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
- Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
- Place the tortillas on grill (15 seconds per side).
- To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.
Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3
SIZZLIN' FAJITAS
These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.
Provided by Tara Daley
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 16
Steps:
- Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
- Remove steak from marinade and shake off excess; discard remaining marinade.
- Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
- Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
- Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
- Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g
SIZZLING STEAK FAJITAS
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
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.
GRILLED FAJITAS
A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.
Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.
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