STEAK FAJITAS
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
- Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
- Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
- Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
- Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
- Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 10m
Yield 4
Number Of Ingredients 16
Steps:
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
- Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 42.4 g, Cholesterol 30.4 mg, Fat 18.6 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 5.3 g, Sodium 455.5 mg, Sugar 6.1 g
SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
- Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
- Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
NEELY'S STEAK FAJITAS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
- Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
- Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
- Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
- Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS
By Mission Foods on All Recipes. Prep time does not include marinating time. Substitute chicken in place of flank steak for a non-red meat variation. Drizzle with your favorite salsa and sour cream if desired.
Provided by Lavender Lynn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1.Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- 2.Assemble tomatoes, cheese, and lettuce leaves on a platter.
- 3.Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.
- 4.Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- 5.Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion, and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- 6.Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 359.3, Fat 16.6, SaturatedFat 4.5, Cholesterol 60.1, Sodium 94.4, Carbohydrate 32.5, Fiber 6.8, Sugar 6.7, Protein 24.7
SWEET CORN & TOMATO GALETTE
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
Provided by Food.com
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the filling/topping:.
- melt butter on a hot pan.
- add sweet corn and thyme; carmelize and set aside.
- slice heirloom tomatoes (use various sizes and colors and shapes for a distinct look).
- To make the galette dough:.
- combine flour, cornmeal, salt and pepper into a food processor; pulse until combined.
- then add cold, cubed butter, cold water, and egg yolk; pulse again.
- remove and form into a a ball; cover with plastic wrap, and chill for one hour.
- To assemble:.
- toss some flour on the surface, place down chilled dough and then pound and roll out until it's the size of a medium pizza (approx 12 1/2").
- scoop down ricotta cheese and spread; leaving approx 2" border.
- top with the carmelized sweet corn.
- and then top with slices of heirloom tomatoes, sprinkle more sweet corn and thyme.
- fold dough.
- brush on egg wash around the edges.
- bake 375F for 45mins.
- garnish with fresh thyme.
Nutrition Facts : Calories 445.3, Fat 30.7, SaturatedFat 18.7, Cholesterol 108.9, Sodium 453.5, Carbohydrate 36.3, Fiber 3.3, Sugar 3, Protein 9
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