Beef Fajitas On A Stick Recipes

BEEF FAJITAS

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.

FAJITAS ON A STICK

Steps:

• Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
• Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

BEST BEEF FAJITAS

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.

TACOS ON A STICK

Steps:

• In a large shallow dish, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef and turn to coat. Cover; refrigerate for at least 5 hours., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting until meat reaches desired doneness, 8-10 minutes. If desired, serve with salsa con queso or sour cream.

FANTASTIC BEEF FAJITAS

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.

STEAK FAJITAS-ON-A-STICK

Steps:

• Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.
• Trim fat from beef steak.
• Cut steak crosswise into 1/2-inch thick strips.
• Thread an equal amount of beef, weaving back and forth, onto each skewer.
• In small bowl, combine dressing and lime juice, mixing well; brush onto beef, pepper and onions.
• Place vegetables on grill grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both twice.
• Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
• Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.
• Season beef with salt, as desired; remove beef from skewers.
• Serve beef and vegetables in tortillas with salsa.

SHEET PAN BEEF FAJITAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
• Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
• Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
• Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
• Transfer steak to a cutting board and rest, 5 to 10 minutes.
• Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

BEEF ON A STICK

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

FAJITAS-ON-A-STICK

Steps:

• Soak the bamboo skewers in water 10 minutes; drain water.
• Trim fat from beef steak.
• Cut steak crosswise into 1/2\" thick strips.
• Thread an equal amount of beef, weaving back and forth, onto each skewer.
• In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers and onions.
• Place vegetables on grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.
• Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
• Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.
• Season beef with salt, as desired; remove beef from skewers.
• Serve beef and vegetables in tortillas with salsa and garnishes.
• Make sure you have normal fajita toppings handy, like lettuce, cheese, tomatoes, sour cream, olives, etc.