STEAK FAJITAS
Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.
Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
BEEF FAJITAS
Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don't have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 20
Steps:
- Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
- Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
- Remove beef onto a plate and cover loosely with foil.
- Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
- Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
- Slice beef thinly against the grain (Note 5).
- Serve with warmed tortillas and fixings of choice. (Note 6)
Nutrition Facts : ServingSize 289 g, Calories 392 kcal, Carbohydrate 39.2 g, Protein 30 g, Fat 13.6 g, SaturatedFat 1.2 g, Sodium 36 mg, Fiber 6.6 g, Sugar 4.7 g
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
BEEF AND AVOCADO FAJITAS
Categories Microwave Beef Leafy Green Herb Vegetable Quick & Easy Steak Avocado Grill/Barbecue Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
- While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
- Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
- While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
- Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
BEEF FAJITAS WITH AVOCADO AND PEA SALSA
Make and share this Beef Fajitas with Avocado and Pea Salsa recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Lay the steak out on a plate.
- Sprinkle it with salt and pepper and smear half the garlic on both sides of the steak.
- Mix together the cumin, coriander and chilli in a small bowl and spread it evenly over the steak with your fingers.
- Leave the steak for 10-15 minutes, then squeeze one of the limes over the top.
- Put a small pan of water on to boil, then add the peas.
- Boil for a couple minutes, then drain and cool.
- Meanwhile, in a small bowl squeeze the juice of one lime over the avocado.
- Add the onion, remaining garlic, tomatoes and mix.
- Trim and split the chillies, scrape away their seeds (unless you want to keep a few seeds for heat) and dice finely.
- Add those to the avocado salsa, along with the cold peas and fresh coriander, and season with salt and pepper.
- Cook the steak by heating a griddle pan until very hot.
- Lay the steak in the pan, cook for two minutes, turn and repeat on the other side.
- Continue until cooked as you like it, then let rest for a few minutes before slicing the steak thinly.
- Fan the steak across a platter and edge the plate with watercress and lime wedges.
- Serve with the salsa, tzatziki or yogurt, and the tortillas.
- Let everyone roll their own for messy but fun eating!
Nutrition Facts : Calories 1022.2, Fat 42.5, SaturatedFat 11.1, Cholesterol 76.7, Sodium 1088.6, Carbohydrate 120.2, Fiber 21.8, Sugar 19.1, Protein 48.2
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