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
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
GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)
I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night.
Provided by Pokey in San Antonio
Categories Steak
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
- Combine all remaining ingredients.
- Pour over meat and marinate over night (minimum), turning occasionally.
- Arrange coals on along two sides of the grill with a drip pan in the middle.
- Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
- Place meat over drip pan and put the cover on the grill.
- Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
- Let meat rest for 15 minute.
- Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
- Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.
Nutrition Facts : Calories 385.8, Fat 30.9, SaturatedFat 6.3, Cholesterol 53.5, Sodium 769, Carbohydrate 2.1, Fiber 0.9, Sugar 0.1, Protein 24.6
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
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- Pull the fajita meat from the marinade and lay flat on a cookie sheet while you heat your grill, or begin your charcoal.
- When the grill is as hot as it can be, or the charcoal has turned gray, place the meat down in the middle of the hottest part of the grill. Close the chamber or place the lid on the grill. If you're using charcoal, make sure you vent the lid so that the air will feed the coals.
- Sear the meat 5-7 minutes on one side and then check it. If it's not seared continue to cook it on one side until you can get at least a decent sear on the first side. Flip it, and cook it 4-6 minutes. When you gently poke the meat with your finger it should still be a little squishy. This will give you about a medium cook on the meat, and it will continue to cook as it rests.
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