BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
FABULOUS FAJITAS
I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 337mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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
SEARED-STEAK FAJITAS
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
- Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
- Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
Nutrition Facts : Calories 390 g, Fat 16 g, Fiber 5 g, Protein 28 g
SLOW-COOKER STEAK FAJITAS RECIPE BY TASTY
Here's what you need: yellow onion, red bell pepper, yellow bell pepper, green bell pepper, flank steak, taco seasoning, garlic, lime, diced tomato with green chilli, flour tortilla, fresh cilantro, cotija cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Remove steak from the slow cooker.
- Optional: broil steak for 4-5 minutes until crisp for added texture.
- Slice steak across the grain into thin strips.
- Add the steak back into the slow cooker and combine with other ingredients.
- Plate with tortillas of your choice and garnish with cilantro and cotija (optional).
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 34 grams, Sugar 10 grams
SHEET PAN BEEF FAJITAS
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Provided by NicoleMcmom
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
- Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
- Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
- Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
- Transfer steak to a cutting board and rest, 5 to 10 minutes.
- Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g
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