Bobby Flay Beef Fajita Marinade Recipes

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CITRUS-MARINATED BEEF FAJITAS



Citrus-Marinated Beef Fajitas image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 55

3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest
1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest
1/4 cup roughly chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh jalapeno (from about 1 pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 pounds skirt steak, trimmed of all visible fat and gristle
2 portobello mushrooms, sliced into 1/2-inch strips
1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips
1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
Nonstick cooking spray
Vegetable oil, for sautéing
Tropical Salsa, recipe follows
Guacamole, recipe follows
Slow Cooker Texas Queso, recipe follows
Flour tortillas, warmed
Corn tortillas, warmed
Sour cream
Fresh cilantro
Shredded iceberg lettuce
Chopped tomatoes
Shredded Cheddar
Lime wedges
1 cup diced pineapple (1/2-inch dice)
1 cup diced watermelon (1/2-inch dice)
1/2 cup fresh cilantro leaves, chopped
1/2 cup diced peeled cucumber (1/2-inch dice)
1/2 cup diced mango (1/2-inch dice)
1/2 cup diced papaya (1/2-inch dice)
1/2 cup diced red bell pepper (1/2-inch dice)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/2 large jalapeno, finely minced
1/2 small red onion, finely chopped
Tortilla chips, for serving
3 ripe Hass or Reed avocadoes, peeled, pits removed
1/2 small red onion, finely chopped
1/2 large jalapeno, seeds removed, finely minced
1 cup cilantro leaves, chopped
1/4 cup Cotija cheese, crumbled
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
Kosher salt
Tortilla chips, for serving
Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
Two 10-ounce cans tomatoes with chilies, such as Rotel Original
Tortilla chips, for serving
Flour tortillas, for serving

Steps:

  • For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
  • Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
  • Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
  • Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
  • For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
  • In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
  • In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
  • In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
  • Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

FAJITAS



Fajitas image

Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 24

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Steps:

  • For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
  • Preheat a ridged grill pan on high heat.
  • Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  • For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  • While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
  • You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
  • Thinly slice the steak against the grain on a diagonal.
  • To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
  • May also be served with sour cream and shredded cheese.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

RED CURRY MARINATED SKIRT STEAK FAJITAS



Red Curry Marinated Skirt Steak Fajitas image

Provided by Bobby Flay

Categories     main-dish

Time 10h20m

Yield 8 servings

Number Of Ingredients 28

1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
2 pounds skirt steak, cut in half or thirds crosswise
1/4 cup clover honey
Kosher salt and freshly ground black pepper
Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
Pickled Roasted Peppers, recipe follows
Barbecued Onions, recipe follows
Avocado Crema, recipe follows
1 cup white wine or rice vinegar
1/2 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 clove garlic, thinly sliced
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tablespoon finely chopped fresh oregano
2 Vidalia onion, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
BBQ rub, such as Bobby Flay BBQ Rub
BBQ sauce, such as Bobby Flay BBQ Sauce
2 ripe Hass avocados, peeled, pitted and chopped
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

  • Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
  • Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
  • Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
  • Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
  • For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
  • Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
  • Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
  • For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.

BOBBY FLAY'S CHICKEN FAJITAS



Bobby Flay's Chicken Fajitas image

These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.

Provided by srosfeld

Categories     Poultry

Time 40m

Yield 2 fajitas, 6 serving(s)

Number Of Ingredients 17

1 cup packed cilantro leaf, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low sodium chicken broth
3 scallions, cut into 1-inch pieces
2 garlic cloves
1 jalapeno, seeded if desired
1 tablespoon honey
kosher salt
1 1/2 lbs boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 bell peppers, quartered, seeds removed (orange, yellow, & or or red)
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek yogurt
12 corn tortillas

Steps:

  • 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
  • Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
  • 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
  • 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
  • 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
  • 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

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