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.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
BEEF FAJITAS
Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don't have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 20
Steps:
- Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
- Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
- Remove beef onto a plate and cover loosely with foil.
- Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
- Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
- Slice beef thinly against the grain (Note 5).
- Serve with warmed tortillas and fixings of choice. (Note 6)
Nutrition Facts : ServingSize 289 g, Calories 392 kcal, Carbohydrate 39.2 g, Protein 30 g, Fat 13.6 g, SaturatedFat 1.2 g, Sodium 36 mg, Fiber 6.6 g, Sugar 4.7 g
BEEF FAJITAS
These tender beef fajitas taste like a restaurant! Learn to make juicy, seasoned steak fajitas at home with this easy recipe.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
- Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
- Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
- In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
- Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
- When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
- To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
- Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
- Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
- Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
- Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
- To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 446 kcal, Carbohydrate 21 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 102 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 16 g
ORTEGA'S ® BEEF FAJITAS
Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables.
Provided by Allrecipes Member
Time 1h30m
Yield 7
Number Of Ingredients 13
Steps:
- COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
- HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
- SERVE in tortillas; top with sour cream.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 8.5 g, Cholesterol 43.4 mg, Fat 18 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 5.2 g, Sodium 490 mg, Sugar 1.6 g
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