Mesquite Beef Fajitas With Pico De Gallo Recipes

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Grilled Beef Fajitas with Pico de Gallo image

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

Steps:

In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

GRILLED FAJITAS WITH PICO DE GALLO

Grilled Fajitas with Pico de Gallo image

This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons lime juice, divided
2 tablespoons canola oil
2 garlic cloves, minced
1 beef top sirloin steak (3/4 inch thick and 1 pound)
3/4 cup diced zucchini
3/4 cup chopped tomato
1/3 cup picante sauce
8 flour tortillas (8 inches), warmed

Steps:

In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

BEEF FAJITAS WITH PICO DE GALLO

Beef Fajitas With Pico De Gallo image

Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.

Provided by echo echo

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium avocado, diced
1 medium tomatoes, diced
1 jalapeno pepper, seeded & diced
1/2 cup minced red onion
1 tablespoon minced fresh cilantro
2 tablespoons light teriyaki sauce
1 1/2 tablespoons lime juice
2 lbs skirt steaks, cut in 4-5 inch x 1/4 inch strips
2/3 cup light soy sauce
1/4 cup lime juice
flour tortilla
sour cream

Steps:

Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
Warm tortillas in 325º oven.
To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.

Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7

MESQUITE BEEF FAJITAS

Mesquite Beef Fajitas image

My favorite quick and tasty way to make fajitas. Don't forget about marinating at least 30 minutes beforehand. Serve with a side of rice and/or beans.

Provided by TheDancingCook

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs beef, cut into strips, for stir fry
1 (12 ounce) bottle Lawry's mesquite marinade
1 (20 ounce) package flour tortillas
2 green peppers, julienned
2 onions, julienned
1 -2 tablespoon vegetable oil
sour cream (optional)
shredded cheese (optional)
diced tomato (optional)
shredded lettuce (optional)
jalapeno pepper (optional)
salsa (optional)

Steps:

Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
Julienne peppers and onions.
Add oil to pan and heat.
Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
Remove from heat; serve in warm tortillas with toppings.

Nutrition Facts : Calories 1654.5, Fat 135.2, SaturatedFat 53.3, Cholesterol 168.6, Sodium 951.4, Carbohydrate 80.8, Fiber 6.3, Sugar 6.5, Protein 26.9

MESQUITE BEEF FAJITAS WITH PICO DE GALLO

Mesquite Beef Fajitas with Pico de Gallo image

Creamy sour cream and tangy A.1. Mesquite Marinade give these steak fajitas a juicy, rich flavor. Serving with tortillas, pico de gallo and shredded mild cheddar keeps this dish simple and lets the flavor of the steak shine.

Provided by Allrecipes Member

Categories Fajitas

Time 53m

Yield 6

Number Of Ingredients 6

Ingredients

¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
¾ cup A.1. Mesquite Marinade
1 ½ pounds beef top round steak, 1 inch thick
1 (12.5 ounce) package TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
¾ cup pico de gallo
1 ½ cups KRAFT Shredded Mild Cheddar Cheese

Steps:

Mix sour cream and 1 tablespoon. of the marinade in small bowl; cover. Refrigerate until ready to use. Pour remaining marinade into large resealable plastic bag. Add steak; seal bag. Turn bag to evenly coat steak with marinade. Refrigerate at least 30 min. or overnight.
Preheat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 16 to 18 min. or until medium doneness (160 degrees F), turning occasionally.
Cut steak into thin slices. Serve with tortillas, sour cream mixture, Pico de Gallo and cheese.

Nutrition Facts : Calories 599.6 calories, Carbohydrate 45.3 g, Cholesterol 118.6 mg, Fat 31.5 g, Fiber 1.5 g, Protein 35.8 g, SaturatedFat 14.6 g, Sodium 1484.9 mg, Sugar 8.6 g

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In extra large resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
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