KRAFT® BBQ BEEF FAJITAS
Flank steak marinated in barbecue sauce and lime juice is grilled with onions and peppers, then rolled up in flour tortillas for a Mexican favorite.
Provided by My Food and Family
Categories Home
Time 3h24m
Yield Makes 4 servings, 1 fajita each.
Number Of Ingredients 7
Steps:
- Mix 1 cup of the barbecue sauce, the lime juice and water until well blended; set aside. Score both sides of steak by making shallow cuts in surface. Place steak in glass dish. Pour barbecue sauce mixture over steak; cover. Refrigerate several hours or overnight to marinate. Drain; discard marinade.
- Preheat greased grill to medium heat. Grill steak, peppers and onions 12 to 14 min. or until steak is cooked to medium doneness (160°F) and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup barbecue sauce.
- Cut steak across the grain into thin slices. Coarsely chop vegetables. Spoon steak and vegetables evenly onto tortillas; roll up.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1040 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 20 g, Protein 26 g
GRILLED BEEF FAJITAS
Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
- Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
- Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
- Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
- Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.
BBQ BEEF FAJITAS
Strips of beef sirloin steak and garden vegetables are skillet-cooked with BBQ sauce to create fajitas with a deliciously summery appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir meat in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add vegetables; cook 3 to 4 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
- Stir in barbecue sauce; cook on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Spoon down centers of tortillas, roll up.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 49 g, Fiber 4 g, Sugar 14 g, Protein 26 g
GRILLED FAJITAS
A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.
Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.
SMOKY BBQ BEEF FAJITAS SKILLET
They've got a summery flavor, like they're hot off the grill. But these smoky BBQ beef fajitas can be made any time of year, right in the skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 fajitas each
Number Of Ingredients 9
Steps:
- Heat 1-1/2 tsp. oil in large deep skillet on medium-high heat. Add meat; stir-fry 1-1/2 min. or until done. Transfer to bowl; cover to keep warm.
- Heat remaining oil in skillet. Add vegetables and garlic; stir-fry 5 min. or until vegetables are crisp-tender.
- Mix barbecue sauce and lime juice; add to skillet. Cook and stir 30 sec. or until heated through. Stir in meat; spoon down centers of tortillas. Top with cheese; roll up.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 75 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
BARBECUED FAJITA STEAK
If you have time the day before, marinate the meat overnight, then, when you're ready, light the barbie and get cooking...
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 13m
Number Of Ingredients 10
Steps:
- Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
- Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
- To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!
Nutrition Facts : Calories 543 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 54 grams protein, Sodium 0.33 milligram of sodium
GRILLED STEAK FAJITAS
This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they're finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
- Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
- Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
- Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
- Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
- Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
- Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
- Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.
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