GRILLED STEAK FAJITAS
Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.
Provided by Jamesmit
Categories 100+ Everyday Cooking Recipes
Time 3h40m
Yield 6
Number Of Ingredients 12
Steps:
- Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
- Put black beans in a small pot on the stove over medium heat to heat through.
- Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
- Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g
GRILLED STEAK FAIJTAS
These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Provided by Nicole Leggio
Categories Main Course
Time 5h25m
Number Of Ingredients 19
Steps:
- Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
- Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
- Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
- Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
- Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 22 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 868 mg, Fiber 3 g, Sugar 4 g
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 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.
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.
GRILLED BEEF FAJITA PACKS
Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
- Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.
Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 5 g, TransFat 2 g
PAPPASITO'S MIXED GRILL
A tasty shrimp kebab posted from an online source in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If using bamboo skewers, soak in warm water for at least 1/2 hour before use.
- Rinse shrimp in a strainer.
- Remove 3/4 of the shell, leaving the last section and the tail intact.
- With a small sharp paring knife, cut the shrimp along the underneath vein.
- Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
- Both veins should now be exposed.
- Wash them out of the shrimp.
- Complete procedure for all shrimp and place on a plate in the refrigerator when finished.
- Cut bacon in half all at once and set aside.
- Cut peppers in half from top to bottom and de-seed.
- Cut twelve 2- x 2-inch pieces and set aside.
- Cut twelve 2- x 2-inch red onion pieces and set aside.
- Slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.
- Slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.
- Cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.
- Combine black pepper, paprika, and red pepper.
- Stir until well-blended and set aside.
- Soften the butter at room temperature and whip with garlic and wine until well-combined.
- Set in refrigerator.
- Wrap one half piece of bacon around shrimp body (not tail).
- Set on plate and repeat until all shrimp are finished.
- With all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge.
- Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
- Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open).
- Have a small cup of water ready to sprinkle over the fire if this happens).
- Soak the loaded skewers in Italian dressing for 2 to 3 minutes.
- Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
- Serve remainder of butter slightly melted with mixed grill.
More about "mixed grill fajitas recipes"
MIXED FAJITAS WITH PEPPERS AND ONIONS RECIPE | MYRECIPES
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PAPPASITO'S MIXED GRILL FAJITAS - COPYKAT RECIPES
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4.7/5 (3)Total Time 25 minsCategory Main CourseCalories 792 per serving
- Rinse shrimp in strainer or colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and refrigerate, covered.
- With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers, and onion wedges. Combine black pepper, cayenne, and paprika; stir until well-blended; set aside. Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).On each of 6 (12-inch) wooden or metal skewers, place, in order:1 green pepper piece1 slice beef1 red onion wedge1 chicken strip1 red bell pepper piece1 bacon-wrapped shrimp (skewer through main body)1 pineapple cubeanother bacon-wrapped shrimp1 red bell pepper piece1 chicken strip1 red onion wedge1 beef strip1 green pepper piece
- Do not place vegetables, meat or shrimp too close together, or they will not cook evenly. Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens. Soak skewers of food in Italian dressing (or marinade) 2 to 3 minutes before starting to cook. Place on grill , sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill .Slice onions and bell peppers. Saute in 2 tablespoons vegetable oil over low heat until onions are translusent yet not browned. Add sausage until heated. Add spices while cooking.
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