South Texas Beef Fajitas Recipes
SOUTH TEXAS STEAK FAJITAS
This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade to make it quick and convenient. For a healthy choice, pick dressing with a short and simple ingredient list including canola or olive oil. Serve the steak fajitas with fresh pico de gallo, guacamole and cold beer.
Provided by Dave DeWitt
Categories Healthy Fajitas Recipes
Time 40m
Number Of Ingredients 17
Steps:
- To marinate steak: Place jalapenos, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.
- To grill steak: Preheat grill to medium-high.
- Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.
- To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until shimmering. Add chiles and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.
- Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain--this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 39.5 g, Cholesterol 73.7 mg, Fat 18.2 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 4.9 g, Sodium 833 mg, Sugar 6.3 g
TEXAS BEEF FAJITAS
Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!
Provided by MommyMakes
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
- When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
- Grill for 10-15 minutes or until medium (pink in the center).
- Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
- To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41
SOUTH TEXAS BEEF FAJITAS
This is the first time I post a recipe and I hope you all like it. This is a typical dish we make when we have lots of company. It is easy and everybody likes it. The salsa in particular is wonderful and can be eaten with almost anything you want. The proportions are subject to how many people will eat and what else is going to be served.
Provided by Rose in Texas
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat with the salad dressing overnight and cook them on your BBQ grill.
- (Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa.
- For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy.
- This salsa is great with Doritos or Tostitos or any itos you like.
Nutrition Facts : Calories 2048.5, Fat 214.6, SaturatedFat 89.2, Cholesterol 299.6, Sodium 82.4, Carbohydrate 1.8, Fiber 0.5, Sugar 1, Protein 25.2
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