Mesquite Beef Fajitas Recipes

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.

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:

• Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
• Combine all remaining ingredients.
• Pour over meat and marinate over night (minimum), turning occasionally.
• Arrange coals on along two sides of the grill with a drip pan in the middle.
• Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
• Place meat over drip pan and put the cover on the grill.
• Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
• Let meat rest for 15 minute.
• Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
• Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

Steps:

• Mix sour cream and 1 Tbsp. of the marinade in small bowl; cover. Refrigerate until ready to use. Pour remaining marinade into large resealable plastic bag. Add steak; seal bag. Turn bag to evenly coat steak with marinade. Refrigerate at least 30 min. or overnight.
• Preheat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 16 to 18 min. or until medium doneness (160°F), turning occasionally.
• Cut steak into thin slices. Serve with tortillas, sour cream mixture, Pico de Gallo and cheese.

Steps:

• Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
• Julienne peppers and onions.
• Add oil to pan and heat.
• Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
• Remove from heat; serve in warm tortillas with toppings.

Steps:

• Remove the membrane from the skirt steak.
• In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
• Refrigerate for 4-6 hours.
• Fire up the grill.
• Discard the marinade.
• Massage the rub into the steak.
• Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
• Move to avoid burning, if necessary.
• When done, place it on a platter for ten minutes.
• Carve in thin slices against the grain.

Steps:

• Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
• In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
• Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
• Slice chicken and vegetables into 1/4 - 1/2 inch slices.
• Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Steps:

• Partilly freeze meat, then thinly slice it across the grain into strips. Place strips into a plastic bag.
• For marinade combine the Italian dressing,salsa,lemon juice & worcestersire sauce. Pour over meat in bag. Let it marinade for a minimum of 6 hours, I prefer 24.
• Wrap tortilla in foil, place in a 350 oven for 10 miniutes.
• Pour some cooking oil in a large skillet and add onion.cook for 1-2 minutes, add bell pepper strips and cook for 1-2 more minutes, or until crisp tender. remove from skillet.
• Place half the undrained beef strips into hot skillet. Cook and stir for 2-3 minutes, or until desired doneness. Remove and drain. Repeat with remaining beef.
• To serve, fill warm tortillas with beef mixture and onion and pepper strips. If desired, add some sour cream and cheese and some more salsa. roll up tortillas.

Steps:

• Mix sour cream and 1 tablespoon. of the marinade in small bowl; cover. Refrigerate until ready to use. Pour remaining marinade into large resealable plastic bag. Add steak; seal bag. Turn bag to evenly coat steak with marinade. Refrigerate at least 30 min. or overnight.
• Preheat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 16 to 18 min. or until medium doneness (160 degrees F), turning occasionally.
• Cut steak into thin slices. Serve with tortillas, sour cream mixture, Pico de Gallo and cheese.