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
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.
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
GRILLED FAJITA ROLLED STEAK
My family was tired of eating the same fajitas, so I whipped up this recipe. I like it with chipotle, but a black pepper marinade also works well. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten steak to 1/4-in. thickness. Pour marinade into a shallow dish; add steak and turn to coat; cover and refrigerate for 4 hours or overnight, turning occasionally., In a large skillet, saute pepper strips in oil until tender. Remove from the heat. Drain and discard marinade from steak. Spread cream cheese over steak to within 1 in. of edges. Top with half of the peppers. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing. Discard toothpicks. Serve with remaining pepper strips.
Nutrition Facts : Calories 284 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 867mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
GRILLED STEAK FAJITAS
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.
Nutrition Facts : Calories 466 calories, Fat 22g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS
Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.
Provided by USA WEEKEND columnist Pam Anderson
Categories Beef Salad
Yield 6
Number Of Ingredients 12
Steps:
- Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
- Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
- Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
- Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g
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