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 :
EASY STEAK AND SHRIMP FAJITAS
A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
- Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
- Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.9 g, Cholesterol 57.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 308.9 mg, Sugar 3.1 g
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.
CHILI-LIME SHRIMP FAJITAS
Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 56m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 41.5 g, Cholesterol 208.6 mg, Fat 45.1 g, Fiber 5.8 g, Protein 32.6 g, SaturatedFat 12.9 g, Sodium 975.2 mg, Sugar 4.6 g
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.
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