Tropical 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:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Steps:

• In a bowl, combine steak, chili powder, coriander and oregano.
• In another bowl, combine mango, tomato, 1/4 cup of the red onion, 1 tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt.
• Set the salsa aside.
• Heat oil in a large nonstick pan set over medium high heat.
• Add steak, remaining onion, remaining salt, green pepper, cayenne and worcestershire sauce and cook, stirring frequently, for 6 to 7 minutes, or until vegetables are softened and meat is cooked to desired degree of doneness.
• Remove from heat and stir in remaining lime juice.
• Heat the tortillas according to package directions.
• Working with one at a time, place a tortilla on the work surface and spoon 1/4 of the meat mixture in a strip down the center.
• Spoon 1/4 of the salsa over the meat, then roll up the tortilla by folding the bottom flap up over the filling and then rolling the sides in to form a tube shape with an opening at one end.

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:

• Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
• Julienne peppers and onions.
• Add oil to pan and heat.
• Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
• Remove from heat; serve in warm tortillas with toppings.

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.

Steps:

• Partially freeze meat for easier slicing.
• Heat oil in a large skillet or wok.
• Add steak strips to the oil.
• Stir-fry until meat loses its pink color.
• Remove meat from pan.
• Add additional oil to the pan if needed.
• Cook onions and bell pepper until crisp tender.
• Return meat to pan.
• Add the water, chili powder, cumin, and Worcestershire sauce.
• Cook and stir until the water is gone.
• Stir in the tomatoes.
• Heat through.
• Place some of the meat in a warm tortilla leaving the bottom half free.
• Top with sour cream, guacamole, and salsa.
• Fold sides and bottom in leaving the top open.

Steps:

• Partilly freeze meat, then thinly slice it across the grain into strips. Place strips into a plastic bag.
• For marinade combine the Italian dressing,salsa,lemon juice & worcestersire sauce. Pour over meat in bag. Let it marinade for a minimum of 6 hours, I prefer 24.
• Wrap tortilla in foil, place in a 350 oven for 10 miniutes.
• Pour some cooking oil in a large skillet and add onion.cook for 1-2 minutes, add bell pepper strips and cook for 1-2 more minutes, or until crisp tender. remove from skillet.
• Place half the undrained beef strips into hot skillet. Cook and stir for 2-3 minutes, or until desired doneness. Remove and drain. Repeat with remaining beef.
• To serve, fill warm tortillas with beef mixture and onion and pepper strips. If desired, add some sour cream and cheese and some more salsa. roll up tortillas.

Steps:

• Preheat oven to 350°F.
• In a non-reactive container, marinate steak in Goya Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
• In a skillet on medium, heat 2 tablespoons oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
• Add 1 tablespoons oil to skillet and turn heat to medium -high. Cook steak until desired doneness. Remove from skillet and allow to rest for a few minutes before cutting, against the grain, into thin slices.
• Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
• On a large platter, arrange steak, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon meat and onion mixture into center of tortilla. Add desired garnishes, wrap and enjoy.