Smoky Beef Fajitas Recipes

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.

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:

• In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
• Add the skirt steak and marinate for 1 hour.
• Preheat the oven to 250F.
• Heat a large, cast-iron skillet.
• Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
• Wrap the tortillas in foil and keep warm in the oven.
• Heat 2 tblsps of the olive oil in the skillet until almost smoking.
• Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
• Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
• Season with salt and pepper, transfer to a large plate and keep warm in the oven.
• Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
• Pat the steak strips dry with paper towels.
• Add half the strips to the skillet in a single layer.
• Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
• Transfer to a plate and cook the remaining steak.
• Return all the meat to the skillet and cook, stirring, for 1 minute.
• Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.