CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 10m
Yield 4
Number Of Ingredients 16
Steps:
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
- Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 42.4 g, Cholesterol 30.4 mg, Fat 18.6 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 5.3 g, Sodium 455.5 mg, Sugar 6.1 g
SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
- Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
- Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
MARINATED GRILLED STEAK FAJITAS
A great tasting summer main dish using garden fresh,or store bought peppers and onions. Recipe has a 4 hour marinating time.
Provided by weekend cooker
Categories One Dish Meal
Time 30m
Yield 8 tortillas, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large , reusable plastic bag, combine the soup mix,oil,lime juice, water, and seasonings, shake, then add the steak.
- Seal bag, turn to coat, and refrigerate for atr least 4 hours.
- Drain and discard marinade.
- Grill, covered over medium high heat for 4-7 minutes on each side until meat reaches desired doneness.(medium rare 145 degrees.medium 160 degrees.or well done 170 degrees.
- In a small skillet, saute onion and peppers if desired in oil for 3-4 minutes.
- Slice meat into thin strips across the grain, and place on tortillas.
- Top with vegetables, and roll up.
Nutrition Facts : Calories 927.6, Fat 36.8, SaturatedFat 7.8, Cholesterol 91.8, Sodium 5330.8, Carbohydrate 101.9, Fiber 8.9, Sugar 7.7, Protein 45.9
FLANK STEAK FAJITAS
Flank steak is very flavorful and a natural to use in fajitas. Here the flank steak is pan fried to desired doneness, then sliced thin, across the grain, for use in the fajitas.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 tortillas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the flank steak with chili powder and salt on both sides. Heat 1 teaspoon of oil in a large cast iron skillet over medium high heat. Cook steak 5 to 6 minutes per side to desired doneness. Remove from pan and let stand.
- Heat remaining tablespoon oil in skillet and add peppers, garlic, and onion. Cook, stirring often until vegetables soften, about 5 to 6 minutes. Add salsa and cook an additional 2 or 3 minutes.
- Slice meat, across the grain, into very thin strips. Heat tortillas according to package directions. Place 1/4 of the meat and 1/4 of the vegetables on each tortilla and serve.
Nutrition Facts : Calories 374, Fat 16.9, SaturatedFat 5.2, Cholesterol 46.5, Sodium 759.7, Carbohydrate 27.6, Fiber 4.3, Sugar 6.1, Protein 28.6
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS
By Mission Foods on All Recipes. Prep time does not include marinating time. Substitute chicken in place of flank steak for a non-red meat variation. Drizzle with your favorite salsa and sour cream if desired.
Provided by Lavender Lynn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1.Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- 2.Assemble tomatoes, cheese, and lettuce leaves on a platter.
- 3.Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.
- 4.Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- 5.Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion, and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- 6.Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 359.3, Fat 16.6, SaturatedFat 4.5, Cholesterol 60.1, Sodium 94.4, Carbohydrate 32.5, Fiber 6.8, Sugar 6.7, Protein 24.7
FLANK STEAK FAJITAS
This is a simple flank steak fajita recipe served with a traditional radish salad that you will really enjoy with your fajitas. This is a Good Housekeeping recipe.
Provided by CarolAT
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
- Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
- Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
- Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
- Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.
Nutrition Facts : Calories 787.6, Fat 28.4, SaturatedFat 9.7, Cholesterol 69.6, Sodium 973.9, Carbohydrate 86.8, Fiber 8.6, Sugar 4.7, Protein 45.9
FLANK STEAK IN FAJITA MARINADE
Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.
Provided by diner524
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
- Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
- Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
- To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.
Nutrition Facts : Calories 739.5, Fat 38.7, SaturatedFat 8.7, Cholesterol 46.5, Sodium 776.3, Carbohydrate 63.2, Fiber 4.4, Sugar 4.2, Protein 34
GRILLED STEAK FAJITAS
These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego.
Provided by GREG IN SAN DIEGO
Categories Steak
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
More about "charred corn and heirloom tomato steak fajitas dup food"
STEAK FAJITAS WITH CHARRED-TOMATO HOT SAUCE RECIPE - KAY CHUN
From foodandwine.com
Author Kay ChunTotal Time 45 mins
- Preheat the broiler and position the rack 6 inches from the heat. Set a rack over a baking sheet.
- In a large cast-iron skillet, heat 1 tablespoon of the canola oil. Rub the steak all over with the smoked paprika and season with salt and pepper. Cook the steak over moderately high heat until browned on both sides, about 2 minutes. Transfer the steak to one side of the rack on the baking sheet.
- In a medium bowl, combine the poblanos with three-fourths of the onion wedges and the remaining 1 tablespoon of canola oil, season with salt and pepper and toss to coat. Arrange the vegetables next to the steak. Broil the steak and vegetables for 12 to 15 minutes, until the steak is medium-rare and the vegetables are golden and softened. Transfer the steak to a work surface and let rest for 5 minutes. Peel, stem and seed the poblanos, then thinly slice them.
- Meanwhile, in the cast-iron skillet, toast the dried chiles over moderate heat until fragrant and softened, about 2 minutes; scrape the chiles and seeds into a blender. Add the tomato, garlic, jalapeño and the remaining onion wedges to the skillet and cook over moderate heat, turning occasionally, until the vegetables are nicely charred all over, about 10 minutes. Transfer the vegetables to the blender, add the lime juice and puree until smooth. Season the hot sauce with salt and pepper.
STEAK FAJITAS {GRILL OR SKILLET} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
GRILLED STEAK FAJITAS RECIPE - FOOD.COM
From food.com
CHARRED CORN (RECIPE FOR SKILLET CORN) - BUTTER & BAGGAGE
From butterandbaggage.com
CHILLED HEIRLOOM TOMATO AND CHARRED CORN SOUP - CTV
From more.ctv.ca
ALLRECIPES
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSIONֲ®
From frinkfood.com
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
From cookthismeal.com
MENU — CHARRED
From charred.ca
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
From pinterest.com
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS CALORIES, CARBS ...
From myfitnesspal.com
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love