GRILLED STEAK FAJITAS (CHILI'S COPYCAT) RECIPE
Make restaurant-style fajitas in your own kitchen with this Chili's Fajita Copycat recipe! The fresh homemade marinade is the key to this yummy meal!
Provided by Kim Purvis
Categories MAIN DISH
Time 2h45m
Number Of Ingredients 16
Steps:
- Marinade beef and chicken separately. Not together in the same bag. Combine all of the ingredients of the marinade in a mixing bowl, pour out 1/3 of the mixture, and reserve it for later. Add beef or chicken to a large gallon zip lock bag. Pour the marinade over the meat. Seal the bag tightly and chill in the refrigerator in a dish overnight or for at least 2 hours.
- Preheat grill or stovetop grill on high heat.
- Heat a skillet over med/high heat.
- Saute onions and peppers in 1 tbsp of oil for 5 minutes.
- Pour reserved marinade over the mixture over the onions and peppers. Add a pinch of pepper. Saute until onions are translucent and dark on the edges, around 4-5 minutes. Salt to taste. Set aside.
- Ona BBQ grill your meat until a thermometer gives you the correct safe to eat food temperature. About 4-5 minutes per side. Steak is 145˚ with a 5-10 minute rest time, Poultry is 165˚.
- When the meat is done slice it into thin strips against the grain.
- Wrap tortillas in moist paper towels and steam them in the microwave for 30 seconds.
- Serve immediately with pico de gallo, cheese, sour cream, guacamole and cilantro.
- While meat and onions are cooking heat a separate skillet (cast iron if possible) over high heat. Add meat and onions to the pan and they will sizzle! Serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 691 kcal, Carbohydrate 31 g, Protein 35 g, Fat 50 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1286 mg, Sugar 18 g, UnsaturatedFat 27 g
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
CHILIS STEAK MARINADE AND FAJITAS
Steps:
- FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (7 1/2 cups) Yields 4 servings without salsa and rice. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chilis Bar & Grill Formatted for Mastercook by Lynn Thomas - [email protected]
Nutrition Facts : Calories 510 calories, Fat 16.333315277842 g, Carbohydrate 36.3189552785423 g, Cholesterol 78.4 mg, Fiber 2.22431861592548 g, Protein 54.2982554167652 g, SaturatedFat 6.72768255557651 g, ServingSize 1 1 Serving (472g), Sodium 3311.00126111146 mg, Sugar 34.0946366626168 g, TransFat 2.32983772224058 g
COPYCAT CHILI'S STEAK FAJITAS
If you love the steak fajitas at Chili's but don't want to leave the house (or spend the money), then this recipe is for you! It's a clone of the popular dish, and it tastes just like the real thing.
Time 8h2m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water in a non-reactive container or zip-top plastic bag. Mix well then remove 1/4 cup of the sauce and set aside. Add the beef to the container. Turn to coat the beef in the marinade and refrigerate it overnight. When ready to cook the fajitas, heat a cast iron skillet over medium-high heat. Drain the meat from the marinade and slice it into 1/4-inch strips. Place the meat, bell peppers, and onion on the hot skillet and cook, stirring frequently, until the meat is the desired doneness and the vegetables are cooked and charred. Drizzle the meat and veggies with the reserved sauce as needed to keep it from sticking. Serve the steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc.
Nutrition Facts :
CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 15
Steps:
- FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.
CHILI'S STEAK OR SHRIMP FAJITAS RECIPE - (3.5/5)
Provided by calypan
Number Of Ingredients 10
Steps:
- Mix together all sauce ingredients. Marinate steak overnight (shrimp only about 45 min), reserving 1/4 cup. Drain meat and slice into thin strips. Heat skillet over med. high heat. Add drained meat, peppers and onions. Stir fry just until done, adding reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.
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