MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
FAJITA MARINADE
A great fajita marinade for chicken or beef! This is intended to be enough to marinate 4 chicken breasts.
Provided by Kitkat
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk lime juice, olive oil, water, vinegar, soy sauce, Worcestershire sauce, garlic, chili powder, beef bouillon paste, cumin, oregano, pepper, and onion powder together in a bowl.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 3 g, Fat 13.7 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 182.4 mg, Sugar 0.7 g
BEEF OR CHICKEN FAJITA MARINADE
Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.
Provided by Angie D.
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix well.
- Enough for 2-3 pounds beef or chicken.
Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1
BEEF AND POBLANO FAJITAS (WITH MARINADE)
Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.
Provided by Galley Wench
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
- Add the steak, and seal.
- Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove meat from the marinade, pat dry.
- Season both sides with salt and pepper.
- Prepare grill:.
- Oil the grill surface.
- Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
- Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
- Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
- Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
- Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
- Serve immediately with hot tortillas, lime juice, salsa, sour cream.
Nutrition Facts : Calories 710.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 62, Sodium 835.5, Carbohydrate 67.9, Fiber 6.1, Sugar 3.7, Protein 43.1
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