Authentic Grilled Steak Fajitas Food

STEAK FAJITAS

Steps:

• Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
• In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
• Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
• Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
• Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
• Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

GRILLED STEAK FAIJTAS

Steps:

• Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
• Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
• Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
• Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
• Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

GRILLED STEAK FAJITAS

Steps:

• Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
• Put black beans in a small pot on the stove over medium heat to heat through.
• Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
• Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

MEXICAN STEAK FAJITAS

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.

GRILLED FAJITAS

Steps:

• In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)

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.

GRILLED STEAK FAJITAS

Steps:

• To marinate the steak:.
• Place the meat in a resealable container.
• Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
• Marinate in the refrigerator 6 to 8 hours.
• To grill the steak:.
• Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
• After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
• Transfer the beef to a work surface and slice.
• To serve:.
• Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.

GRILLED STEAK FAJITAS

Steps:

• In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.