Easy Flank Steak Fajitas Food

FLANK STEAK IN FAJITA MARINADE

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.

EASY FLANK STEAK FAJITAS

Steps:

• Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
• Marinate in the refrigerator 30 minutes to 1 hour.
• Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
• Wrap tortillas tightly in heavy duty aluminum foil.
• Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
• Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

SHEET-PAN STEAK FAJITAS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
• Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
• Squeeze the lime juice over the top of the steak and veggies.
• Cook for 12 minutes, or until the meat has reached your desired doneness.
• Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
• Fill up a warm tortilla with the steak, bell peppers, and onion.
• Garnish with cilantro, and serve.
• Enjoy!

FLANK STEAK FAJITAS

Steps:

• Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

FLANK STEAK FAJITAS

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.

STEAK FAJITA SKILLET

Steps:

• Cut the steak into 1/2-1 inch strips. Toss with the fajita seasoning and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
• Cut the peppers and onions into thin strips.
• Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
• Then place the steak in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute.Stir the butter, garlic, and lime juice in and cook for 1 additional minute. Then remove from heat and stir in the onions and peppers.
• Garnish with fresh cilantro and serve hot. Enjoy!

SLOW-COOKER STEAK FAJITAS RECIPE BY TASTY

Steps:

• Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes.
• Cover and cook on high for 4 hours or on low for 8 hours.
• Remove steak from the slow cooker.
• Optional: broil steak for 4-5 minutes until crisp for added texture.
• Slice steak across the grain into thin strips.
• Add the steak back into the slow cooker and combine with other ingredients.
• Plate with tortillas of your choice and garnish with cilantro and cotija (optional).
• Enjoy!

THE BEST EASY OVEN ROASTED GARLIC FLANK STEAK RECIPE

Steps:

• Lay flank steak out flat, trim any extra fat or silver skin.
• Generously season steak with salt and pepper.
• Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
• Add steak to bag and let marinate for 40 minutes up to two hours.
• Preheat oven to 500 degrees (or 450 - as high as your oven broiler can go.)
• Add large cast iron pan or skillet to oven. If you don't have a pan or cast iron griddle large enough for your steak, you can use a heavy baking sheet lined with foil. (Cast iron will get best results, but don't worry if you don't have it.) Make sure pan is close to broiler, but not touching (I give about 5" to make sure my steak has room under the broiler since I have a gas flame broiler and don't want to start a fire from spattering fat.) Let pan get scorching hot before adding steak to it for the best texture.
• Remove steak from bag, and sprinkle with garlic powder.
• Cook steak in oven for 8 minutes, then flip to other side and cook another 8.
• Continue to cook until steak has reached desired doneness: 125 degrees with a digital thermometer inserted into the fattest part of the steak will give you a rare steak. 135 degrees will get you medium rare, 155 for medium well, and 165 degrees for well done.
• When your steak is done to your taste, remove from oven.
• Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
• When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
• Serve immediately and enjoy!

EASY STEAK FAJITAS

Steps:

• Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.

EASY STEAK FAJITAS

Steps:

• Toss steak slices with Seasoning and oregano in medium bowl. Set aside. Heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 5 minutes. Remove vegetable mixture from skillet.
• Stir beef mixture into skillet; cook and stir 5 minutes or until beef is no longer pink. Return vegetable mixture to skillet; cook and stir 1 to 2 minutes or until heated through.
• Spoon onto warmed tortillas. Serve with assorted toppings, if desired.

STEAK FAJITA RECIPE

Steps:

• Add the chili powder, kosher salt, paprika, cayenne pepper and the cumin to a small bowl and mix before rubbing on the steak and letting marinade for 30 minutes (optional).
• Add half the canola oil to a large cast iron skillet on medium high heat and add the skirt steak to the pan, cooking for 3-4 minutes on each side before removing from the pan.
• Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.
• Slice the steak against the grain thinly, add it back into the pan and squeeze half the lime wedges over the pan before serving.

STEAK FAJITAS RECIPE

Steps:

• In a small bowl, stir together the seasoning. Rub the seasoning into the beef and set aside. Reserve any leftover seasoning for the vegetables, if desired.

20 MINUTE STEAK FAJITAS

Steps:

• In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Set aside.
• Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms. Saute until the vegetables are tender crisp (7-10 minutes).
• During the last two minutes of cooking add in half of your seasoning mix and the minced garlic. Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.
• Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce. Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare. Flank steak is best eaten medium rare. For well done, add an additional 3 to 4 minutes.
• When the meat is cooked, add the vegetables back in. Drizzle in lime juice and toss together.
• Serve on a warm tortilla. Serve plain or top with sour cream, cilantro, guacamole, or salsa.

LEFTOVER STEAK FAJITAS

Steps:

• In a medium bowl, combine the peppers, onion, 1 tablespoon oil, minced garlic, cumin, lime juice, and red pepper. Toss to coat.
• Preheat a cast iron skillet over medium heat with remaining 1 tablespoon of oil.
• Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened, about 5 to 10 minutes.
• Push the peppers and onions to one side of the skillet and add the sliced leftover steak to the other side to warm it up.
• Warm tortillas in the oven or air fryer wrapped in foil, on a skillet sprayed with oil, or in the microwave covered with a damp paper towel.
• Add the flank steak, peppers, onions, and queso fresco into each tortilla and serve!

SPICY FLANK STEAK FAJITAS

Steps:

• Preheat grill to medium-high heat. Mix seasonings; rub evenly onto both sides of steak.
• Grill steak 5 min. on each side. Continue grilling 10 to 15 min. or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce. Meanwhile, grill vegetables 4 to 5 min. on each side, brushing occasionally with the remaining barbecue sauce.
• Cut steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.

BEST DAMN AIR FRYER STEAK FAJITAS

Steps:

• In a large bowl or ziptop bag, add 2tbs vegetable oil, Worcestershire sauce, lime juice and whisk well. Then add the dry ingredients: chili powder, cumin, smoked paprika, oregano, salt and pepper. Mix well to create marinade for steak. Set aside.
• Slice flank or skirt steak in half lengthwise, then against the grain into thin strips of about 1/4 inch thick. Add to marinade and cover bowl or seal bag. Marinate overnight for best results.
• Slice bell peppers and onions into thick slices. Set aside in a bowl and toss with remaining 1 tablespoon of vegetable oil.
• Preheat air fryer for 5 min at 380°(F). When ready, add vegetables to basket or tray and air fry at 380°(F) for 8 minutes on air fry setting. When the 8 minutes are up, add the marinated steak and mix very well. Be sure the pieces of steak aren't stuck together. Get the vegetables well coated with marinade. Air fry for an additional 5-7 minutes at 380°(F).
• Serve immediately on warm tortillas. Juices from bottom of pan or drip tray can be added for additional flavor and juiciness.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.