STEAK FAJITA CHILI-PAULA DEEN
Make and share this Steak Fajita Chili-Paula Deen recipe from Food.com.
Provided by Bella Rachelle
Categories Black Beans
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Cut steaks across grain into thin 1 inch strips.
- In a large dutch oven heat oil over medium-high heat. Add steak, cook 5 minutes, stirring often.
- Add peppers, onions, cook 5 minutes. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt, and pepper.
- Bring to a boil over medium-high heat, reduce heat and simmer 30 minutes.
- Garnish with cheese and sour cream if you want. Enjoy!
Nutrition Facts : Calories 231.5, Fat 7.4, SaturatedFat 2.1, Cholesterol 18.6, Sodium 799.3, Carbohydrate 27.7, Fiber 7.5, Sugar 8.8, Protein 16.2
GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)
This is so tasty, everyone loves them! I do add other spices, such as Montreal seasoning, Italian seasoning, etc.. I also add some Worcestershire sauce and liquid smoke. If using beef, I slice the meat and add it and the juice from the resting period back into the skillet with the veggies and then remove from the heat. Time does not include marinade time. If using beef, I marinade for 4 hours, chicken, 1 hour. This is adpated from Food Network, Paula Deen. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 33m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
- Seal and toss the bag around to coat. Marinate in the refrigerator.
- *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
- If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
- Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
- Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
- In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
- Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
- When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.
STEAK FAJITAS
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
- Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
- Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
- To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.
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