Bbq Beef Fajitas Food

GRILLED BEEF FAJITAS

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.

GRILLED BEEF FAJITAS

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.

KRAFT® BBQ BEEF FAJITAS

Steps:

• Mix 1 cup of the barbecue sauce, the lime juice and water until well blended; set aside. Score both sides of steak by making shallow cuts in surface. Place steak in glass dish. Pour barbecue sauce mixture over steak; cover. Refrigerate several hours or overnight to marinate. Drain; discard marinade.
• Preheat greased grill to medium heat. Grill steak, peppers and onions 12 to 14 min. or until steak is cooked to medium doneness (160°F) and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup barbecue sauce.
• Cut steak across the grain into thin slices. Coarsely chop vegetables. Spoon steak and vegetables evenly onto tortillas; roll up.

MARINATED GRILLED BEEF FAJITAS

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.

GRILLED STEAK FAJITAS

Steps:

• Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
• Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
• Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
• Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
• Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
• Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
• Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
• Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

BEEF BRISKET FAJITAS

Steps:

• Cover the brisket with just enough barbeque sauce to coat in a large skillet.
• Cook, covered, over low heat just until heated through.
• Spread a thin layer of cooked beans over a warm tortilla.
• Top with brisket, guacamole, onion and salsa; roll to enclose filling.
• Repeat process with remaining tortillas.

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.

BARBECUED FAJITA STEAK

Steps:

• Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
• Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
• To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!