Roasted Garlic Steak Fajitas Recipes

BEEF FAJITAS

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.

ROASTED VEGETABLE FAJITAS

Steps:

• In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
• When vinegar starts to simmer, add the onions and garlic.
• Saute 8-10 minutes, adding additional vinegar if the onions stick.
• Sprinkle with cilantro and lime, then set aside.
• Preheat the broiler.
• Brush the raw vegetables with the remaining oil.
• Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
• Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.

CUMIN-RUBBED SKIRT STEAK FAJITAS

Steps:

• Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
• Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef's knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
• Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
• Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
• Transfer the chiles to a paper bag and let steam for about 5 minutes.
• Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
• In a small bowl, mix the chiles and sour cream. Season with salt.
• Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
• Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
• Warm the tortillas on the grill for a few seconds until pliable.
• Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.

FABULOUS STEAK FAJITAS

Steps:

• Spray a large, non-stick skillet with olive oil spray and add 2 teaspoons olive oil; Add the onions and green peppers and cook over medium heat until onion is translucent.
• Add the garlic and oregano and cook for 1 minute more; (this can be done a day ahead and reheated) Or kept warm while steaks are grilling.
• Grill the meat to rare to medium rare as you like; then remove from heat and cut into strips on a cutting board.
• Add the hot cooked steak and cilantro to the warm peppers and onion and mix together in skillet, cooking for 2 to 3 minutes, just to blend flavors.
• Serve with warm corn tortillas, sour cream, salsa and avocados as garnishes.