Texas Fajitas Recipes

Steps:

• In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight., In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly., Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once., Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.

Steps:

• 1. Wash hands and prepare a clean space/cutting board and knife for this first. Make sure to turn your grill on a head of time. Trim the fat off, leave as much or as little as you like. Cut against the grain into strips. If strips are too long, simply cut in half.
• 2. Halve lemons, and remove seeds. In a separate large bowl, squeeze lemons and add fajitas. Add as much salt as you like, but add plenty of cracked pepper. Soak fajitas in salt, pepper, and lemon mixture for 10 minutes. After grill is hot, place fajitas. Let them cook with their natural juices, cook at desired temp. If you like them medium, cook them 5 min on each side. But preferably well done. Enjoy!

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.