Grilled Fajita Hot Dogs Recipes

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GRILLED HOT DOGS

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 grilled hot dogs

Number Of Ingredients 4



Grilled Hot Dogs image

Steps:

  • Preheat a grill to medium. Lightly oil the grill grates.
  • Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
  • Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

Vegetable oil, for the grill
4 hot dogs
Barbecue sauce, for brushing
4 hot dog buns

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



Grilled Fajitas image

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.

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

GRILLED BEEF FAJITAS

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 15



Grilled Beef Fajitas image

Steps:

  • Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
  • Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
  • Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
  • Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
  • Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

Vegetable oil, for grilling
3 cloves garlic, thinly sliced
1 large onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
12 corn or small flour tortillas
1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
Sour cream, for serving
Pickled jalapenos, for serving

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