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
TEXAS BEEF FAJITAS
Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!
Provided by MommyMakes
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
- When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
- Grill for 10-15 minutes or until medium (pink in the center).
- Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
- To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41
SOUTH TEXAS BEEF FAJITAS
This is the first time I post a recipe and I hope you all like it. This is a typical dish we make when we have lots of company. It is easy and everybody likes it. The salsa in particular is wonderful and can be eaten with almost anything you want. The proportions are subject to how many people will eat and what else is going to be served.
Provided by Rose in Texas
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat with the salad dressing overnight and cook them on your BBQ grill.
- (Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa.
- For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy.
- This salsa is great with Doritos or Tostitos or any itos you like.
Nutrition Facts : Calories 2048.5, Fat 214.6, SaturatedFat 89.2, Cholesterol 299.6, Sodium 82.4, Carbohydrate 1.8, Fiber 0.5, Sugar 1, Protein 25.2
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
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