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.
COOKING LIGHT BEEF FAJITAS
I made these last night and they are WONDERFUL!! I went to the Weight Watchers website and I figured these as 6 points per serving (Serves 4 - two fajitas each). This does not include, cheese, sour cream or any sides.
Provided by ChefDarlingNikki
Categories Meat
Time 50m
Yield 8 fajitas, 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
- To prepare fajitas, trim fat from steak and cut against the grain into strips. Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
- Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Prepare grill.
- Remove steak from bag; discard marinade.
- Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.
- Place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.
- Wrap tortillas in a damp paper towel and microwave until soft.
- Bring reserved marinade to a boil.
- Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
- Serve the meat and veggies with the flour tortillas and let people make their own fajitas. Pass chopped cilantro.
Nutrition Facts : Calories 322.5, Fat 21.1, SaturatedFat 4.9, Cholesterol 34.9, Sodium 1104.9, Carbohydrate 14.9, Fiber 3, Sugar 6.6, Protein 20.4
MARINATED GRILLED BEEF FAJITAS
With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.
Provided by Karen From Colorado
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine beer, lime juice, cumin, chili powder, and cilantro.
- Add steak to the marinade, turning to coat.
- Cover and chill for at least 1 hour.
- Heat oil in a medium skillet.
- Add bell peppers and onion.
- Cook, stirring occasionaly until tender.
- Preheat grill.
- Remove steak from marinade and grill until med-rare to medium.
- Let rest for 5 to 10 minutes.
- Cut steak into thin strips across the grain.
- Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.
Nutrition Facts : Calories 459, Fat 17.1, SaturatedFat 5.4, Cholesterol 77.1, Sodium 484, Carbohydrate 41.3, Fiber 4.2, Sugar 4.4, Protein 30.7
GRILLED BEEF FAJITAS
This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks.
Provided by LifeIsGood
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
- Peel and slice the onions.
- Remove the seeds from the peppers and slice.
- Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
- Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
- Warm up the tortillas by heating on the grill or in a dry pan on the stove.
- After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
- Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.
GRILLED BEEF FAJITAS
Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Nutrition Facts : Calories 379 calories, Fat 18g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 489mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
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GRILLED BEEF FAJITAS | RECIPES | WW USA
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- Preheat grill or grill pan. When hot, grill onion slices until soft and browned, about 5 minutes. Coat squash slices with cooking spray, salt them and grill until soft, about 3 to 5 minutes.
- Season steak with salt and pepper on both sides; grill until cooked through, about 3 to 6 minutes. Remove from grill and slice into strips against the grain.
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- Combine the lime juice, beer, oil, garlic, jalapeno, cumin and 1/2 teaspoon of the salt in a plastic ziplock plastic bag. Add the beef. Squeeze out the air and seal the bag, turning and squeezing to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
- Spray a grill rack with nonstick spray and preheat the grill. (If you prefer you could cook your fajitas in a grill pan or skillet. It's your call.)
- Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and keep warm.
- Remove the flank steak from the plastic bag and discard the marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer inserted in the center of the steak, registers 145°F for medium-rare, about 6 to 10 minutes per side. Transfer the meat to a plate and let rest for about 5 minutes.
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Cuisine MexicanCategory Lunch,DinnerServings 4Total Time 31 mins
- Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle it with 1 teaspoon of chili powder.
- Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.
- Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.
- Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.
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