Copycat Chilis Steak Fajitas Recipe 425 Food

COPYCAT CHILI'S STEAK FAJITAS

Steps:

• First you will want to make your marinade for the steaks! I grabbed a gallon ziploc bag and poured it into that. Add your 1/4 cup fresh lime juice, oil, garlic, soy sauce, liquid smoke, cayenne, pepper and salt. Then add your steak and seal the bag up. Mix it around a little bit. It needs to marinade at least 4 hours all the way up to 24 hours. The longer you marinade the stronger the flavors will be.
• Next you want to add your marinade to make for later ingredients into a bowl to store in the fridge. You will use this once the fajita's are cooked, you will pour this over the veggies and steak for a little more flavor. Combine the ingredients listed above for the extra marinade, water, soy sauce, lime juice, and salt and pepper.
• Once your meat has marinaded long enough, turn out your grill, I used our Green Mountain Grill, and turned it to 400 degrees. It is okay to use a charcoal grill. You will toss your steaks on and cook like you would any steak. Once they are done pull them off, and let cool a few minutes and then cut into strips!
• In a pan add a little oil to the pan and toss in your diced peppers and onion. Cook until they get a bit soft, it won't take very long, 5 minutes or so. Once they are cooked, toss in your steak, and use that marinade you made and put in the bowl, and pour over the veggies and steak. Stir well, and serve!
• I had sour cream, shredded cheese, and salsa on hand. Serve on warm tortillas, and enjoy!

GRILLED STEAK FAJITAS (CHILI'S COPYCAT) RECIPE

Steps:

• Marinade beef and chicken separately. Not together in the same bag. Combine all of the ingredients of the marinade in a mixing bowl, pour out 1/3 of the mixture, and reserve it for later. Add beef or chicken to a large gallon zip lock bag. Pour the marinade over the meat. Seal the bag tightly and chill in the refrigerator in a dish overnight or for at least 2 hours.
• Preheat grill or stovetop grill on high heat.
• Heat a skillet over med/high heat.
• Saute onions and peppers in 1 tbsp of oil for 5 minutes.
• Pour reserved marinade over the mixture over the onions and peppers. Add a pinch of pepper. Saute until onions are translucent and dark on the edges, around 4-5 minutes. Salt to taste. Set aside.
• Ona BBQ grill your meat until a thermometer gives you the correct safe to eat food temperature. About 4-5 minutes per side. Steak is 145˚ with a 5-10 minute rest time, Poultry is 165˚.
• When the meat is done slice it into thin strips against the grain.
• Wrap tortillas in moist paper towels and steam them in the microwave for 30 seconds.
• Serve immediately with pico de gallo, cheese, sour cream, guacamole and cilantro.
• While meat and onions are cooking heat a separate skillet (cast iron if possible) over high heat. Add meat and onions to the pan and they will sizzle! Serve immediately.

COPYCAT CHILI'S STEAK FAJITAS RECIPE - (4.2/5)

Steps:

• Combine lime juice, salt, water, and pepper in a bowl and mix Place steak in a plastic bag and pour the lime mixture in the bag Allow the steak to marinate for 2 hours After 2 hours, heat a skillet to medium heat and place the marinated steak on each side for 5 minutes. Slice the meat into thin strips and place in oven safe pan. Place pan in oven on low heat. Place onions, peppers, and tomatoes on a saute pan on medium heat Pour vegetable oil over vegetables Allow vegetables time to saute (until browned) Add meat to saute pan for 2 minutes

COPYCAT CHILI'S STEAK FAJITAS

Steps:

• Combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water in a non-reactive container or zip-top plastic bag. Mix well then remove 1/4 cup of the sauce and set aside. Add the beef to the container. Turn to coat the beef in the marinade and refrigerate it overnight. When ready to cook the fajitas, heat a cast iron skillet over medium-high heat. Drain the meat from the marinade and slice it into 1/4-inch strips. Place the meat, bell peppers, and onion on the hot skillet and cook, stirring frequently, until the meat is the desired doneness and the vegetables are cooked and charred. Drizzle the meat and veggies with the reserved sauce as needed to keep it from sticking. Serve the steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc.

STEAK FAJITAS

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.

CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)

Steps:

• FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.