Cooking Light 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.

COOKING LIGHT BEEF FAJITAS

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.

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.

BEEF FAJITAS

Steps:

• In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
• Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
• Preheat the grill to high, and preheat the oven to 325 degrees F.
• Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
• Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
• Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
• Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

BEEF FAJITAS

Steps:

• Partially freeze meat for easier slicing.
• Heat oil in a large skillet or wok.
• Add steak strips to the oil.
• Stir-fry until meat loses its pink color.
• Remove meat from pan.
• Add additional oil to the pan if needed.
• Cook onions and bell pepper until crisp tender.
• Return meat to pan.
• Add the water, chili powder, cumin, and Worcestershire sauce.
• Cook and stir until the water is gone.
• Stir in the tomatoes.
• Heat through.
• Place some of the meat in a warm tortilla leaving the bottom half free.
• Top with sour cream, guacamole, and salsa.
• Fold sides and bottom in leaving the top open.