Beef Fajitas With Leftover Steak Recipes

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BEEF FAJITAS



Beef Fajitas image

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

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

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

LEFTOVER STEAK FAJITAS



Leftover Steak Fajitas image

Not sure what to do with extra flank steak? These leftover steak fajitas are bursting with flavor for an easy weeknight dinner the whole family will love!

Provided by Everyday Family Cooking

Categories     Main Entrees

Time 25m

Number Of Ingredients 16

3/4 pound leftover flank steak, cut against the grain into strips
2 tablespoons oil, divided
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
1 tablespoon lime juice (1/2 lime)
2 cloves of garlic, minced
1/4 teaspoon cumin
1/8 teaspoon crushed red pepper
salt and pepper to taste
8 tortilla shells (corn or flour)
1/2 cup queso fresco (or shredded Mexican cheese)
4 stems fresh cilantro, chopped
Sour cream
Salsa
Avocado, diced

Steps:

  • In a medium bowl, combine the peppers, onion, 1 tablespoon oil, minced garlic, cumin, lime juice, and red pepper. Toss to coat.
  • Preheat a cast iron skillet over medium heat with remaining 1 tablespoon of oil.
  • Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened, about 5 to 10 minutes.
  • Push the peppers and onions to one side of the skillet and add the sliced leftover steak to the other side to warm it up.
  • Warm tortillas in the oven or air fryer wrapped in foil, on a skillet sprayed with oil, or in the microwave covered with a damp paper towel.
  • Add the flank steak, peppers, onions, and queso fresco into each tortilla and serve!

Nutrition Facts : Calories 708 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 44 grams fat, Fiber 11 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 860 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 27 grams unsaturated fat

LEFTOVER-STEAK STEAK FAJITAS



Leftover-Steak Steak Fajitas image

not quite sure what to do with that not-so-tender leftover steak? Funny thing, I electric-grilled 4 for Sunday dinner & 2 of 'em turned out cut-butter-with-a-hot-knife tender..the other 2, not so much..thicker cuts..I shoulda known better & adjusted my cooking time! Still, I came up with this really tasty follow-up; hope y'all...

Provided by Cheryl Ross

Categories     Steaks and Chops

Time 1h

Number Of Ingredients 12

leftover grilled steak, sliced thin
1-2 Tbsp olive oil, extra virgin
1 small onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 Tbsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
1/4 c water or beef broth
dash(es) sriracha or other hot sauce
flour tortillas

Steps:

  • 1. I used some pre-fajita-cut veggies, but if you're using the ones as listed here, put them all in a small- to medium-size bowl.
  • 2. I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds.
  • 3. After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute.
  • 4. Add the sliced veggies to the skillet & sautée for another minute.
  • 5. Sprinkle the meat & veggies mixture with some black pepper, crushed red pepper, garlic powder, chili powder, cumin, and a splash of that tomato-free hot chili sauce I can't live without (but also can't spell worth a darn)..Sriracha, I think.
  • 6. Stir it all together, then add about 1/4 cup of water (or beef broth), cover, & let it simmer real low & slow until the steak is tender.
  • 7. Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)

STEAK FAJITAS



Steak Fajitas image

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 10

1 pound lean steak, cut into strips
½ cup fresh lime juice
½ tablespoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
1 large onion, cut into thin strips
1 julienned green bell pepper
2 lemons, quartered
salt and pepper to taste
6 (12 inch) flour tortillas

Steps:

  • Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
  • Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g

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