FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
SHOW STOPPING FLAMING STEAK FAJITAS
I love cooking with spirits and I love fire shows (under control of course!) in the kitchen! Here are some show stopper Fajitas! Enjoy! From Regis and Kathy Lee.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 6 Fajitas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice.
- Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick).
- Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees.
- Place a large cast iron skillet over high heat until it begins to smoke.
- While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates.
- Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful!
- Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.
Nutrition Facts : Calories 597.4, Fat 27.9, SaturatedFat 10.8, Cholesterol 113, Sodium 536.1, Carbohydrate 24.6, Fiber 3, Sugar 3.3, Protein 50.4
FLAMING FAJITAS
A great weekend lunch that I'm sure even the kids will enjoy and if you have a bunch of teens to cook for, here is the perefect recipe!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half of the garlic.
- Pierce beef all over with a fork and add to bag; seal and refrigerate for 12-24 hours. Discard marinade. Grill steaks over medium-high heat for 6-8 minutes for rare, turning only once with tongs.
- Let stand for 5 minutes; slice thinly across grain.
- Meanwhile, toss together onon, red pepper, oil, remaining garlic, chili powder, and cumin; grill in basket over medium-high heat for 5 minutes, tossing occasionally.
- Tuck steak and vegetables into warm pitas.
Nutrition Facts : Calories 999.4, Fat 85, SaturatedFat 34, Cholesterol 112.4, Sodium 732.8, Carbohydrate 42.1, Fiber 3.2, Sugar 4.7, Protein 15.8
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