Fabulous Steak Fajitas Food

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THE BEST STEAK FAJITAS



The BEST Steak Fajitas image

The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you'll never use another recipe again!

Provided by Marzia

Categories     Beef

Time 3h30m

Number Of Ingredients 15

⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
1 teaspoon EACH: kosher salt AND smoked paprika
½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
¼ cup chopped cilantro
1 ½ - 2 pounds skirt or flank steak
1 tablespoon oil (high heat)
2 medium white onions, sliced
1 large poblano, ribs and seeds removed then sliced
2-3 bell peppers, thinly sliced (any color you please!)
guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

Steps:

  • STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
  • Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
  • FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
  • ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

FABULOUS FAJITAS



Fabulous Fajitas image

My kids hate onions and peppers, but they LOVE these fajitas. Pita breads, where available, can be substituted for tortillas.

Provided by APIED

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 10

Number Of Ingredients 7

2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Steps:

  • Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
  • Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
  • Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 64.2 g, Cholesterol 21 mg, Fat 10.3 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 1078.5 mg, Sugar 4.9 g

STEAK FAJITAS WITH ONIONS AND PEPPERS



Steak Fajitas with Onions and Peppers image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon paprika
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
Juice of 3 limes, plus wedges for serving
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping

Steps:

  • Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
  • Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
  • Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
  • Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
  • Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

STEAK FAJITAS



Steak Fajitas image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound skirt steak
3 multi-colored bell peppers, cut into thick strips
1 large yellow onion, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1/4 cup packed fresh cilantro leaves
Iceberg lettuce, shredded
1/2 cup sour cream
8 small flour tortillas, warm

Steps:

  • Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
  • Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
  • Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
  • Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
  • To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  • Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

FABULOUS FAJITAS



Fabulous Fajitas image

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large sweet red pepper, julienned
1 large onion, julienned
8 mini flour tortillas (5 inches)
Optional toppings: shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado

Steps:

  • In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 337mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

FABULOUS FAJITAS



Fabulous Fajitas image

From Taste of Home magazine. Haven't tried this, but fajitas in the slow cooker sounds interesting!

Provided by KeeperAtHome

Categories     One Dish Meal

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless sirloin steaks, cut into thin strips
2 tablespoons cooking oil
2 tablespoons lemon juice
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1/4-1/2 teaspoon crushed red pepper flakes
1 large green pepper, sliced
1 large onion, sliced
6 -8 flour tortillas (7 inches)
shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes (optional)

Steps:

  • In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker.
  • Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well.
  • Cover and cook on high for 2-1/2 to 3 hours or until meat is tender.
  • Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender.
  • Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.

Nutrition Facts : Calories 446.8, Fat 24.6, SaturatedFat 8.2, Cholesterol 102, Sodium 267, Carbohydrate 20.2, Fiber 1.9, Sugar 2.5, Protein 34.6

FABULOUS STEAK FAJITAS



Fabulous Steak Fajitas image

Make and share this Fabulous Steak Fajitas recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 40m

Yield 8 Fajatas

Number Of Ingredients 12

2 teaspoons olive oil
1 medium onion, sliced 1/4 inch thick
1 medium green pepper, sliced 1/4 inch thick
1 garlic clove, crushed
1/2 teaspoon oregano
8 -10 ounces filet of beef, trimed of all fat
2 tablespoons fresh cilantro, chopped
8 corn tortillas, heated
guacamole or avocado, slices
sour cream
salsa
olive oil flavored cooking spray, as needed

Steps:

  • Spray a large, non-stick skillet with olive oil spray and add 2 teaspoons olive oil; Add the onions and green peppers and cook over medium heat until onion is translucent.
  • Add the garlic and oregano and cook for 1 minute more; (this can be done a day ahead and reheated) Or kept warm while steaks are grilling.
  • Grill the meat to rare to medium rare as you like; then remove from heat and cut into strips on a cutting board.
  • Add the hot cooked steak and cilantro to the warm peppers and onion and mix together in skillet, cooking for 2 to 3 minutes, just to blend flavors.
  • Serve with warm corn tortillas, sour cream, salsa and avocados as garnishes.

GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 15

Vegetable oil, for grilling
3 cloves garlic, thinly sliced
1 large onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
12 corn or small flour tortillas
1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
Sour cream, for serving
Pickled jalapenos, for serving

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.

FABULOUS FAJITAS



Fabulous Fajitas image

Cooked steak strips, onion and bell pepper are spooned onto warm flour tortillas, then topped with lime-cilantro sour cream and salsa for an easy, tasty Mexican meal.

Provided by My Food and Family

Categories     Recipes

Time 17m

Yield Makes 4 servings, 2 fajitas each.

Number Of Ingredients 10

1/2 cup sour cream
2 Tbsp. chopped cilantro
1/4 tsp. salt
1/4 tsp. lime juice
1 Tbsp. oil
1 boneless beef sirloin steak (1 lb.), cut into strips
1 large onion, cut into thin wedges
1 medium green pepper, cut into strips
8 flour tortillas (6 inch)
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Mix sour cream, cilantro, salt and lime juice. Cover and refrigerate until ready to use.
  • Heat oil in large skillet on medium-high heat. Add steak, onion and green pepper; cook and stir 5 to 7 minutes or until steak is cooked through.
  • Spoon steak mixture evenly onto tortillas. Top with sour cream mixture and salsa; roll up.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

STEAK FAJITAS



Steak fajitas image

These spicy beef fajitas are packed with fresh flavours and are surprisingly low in calories if you use lean beef. This is a healthy dinner that can form part of a diet of 1200-1500 calories a day. Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.7g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 17

300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips
1½ tbsp extra virgin or sunflower oil
2 yellow peppers, deseeded and thinly sliced
2 red peppers, deseeded and thinly sliced
2 red onions, cut into thin wedges
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
400g tin red kidney beans, drained and rinsed
200g/7oz cherry tomatoes, halved
1 long red chilli, finely chopped, or ½ tsp dried chilli flakes
25g/1oz fresh coriander, chopped, plus extra to garnish
lime wedges, for squeezing
4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve
2 Little Gem lettuces, trimmed and shredded, to serve
6 tbsp natural yoghurt, to serve
sea salt and freshly ground black pepper

Steps:

  • Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.
  • Add the remaining oil, peppers and red onions to the pan and stir-fry for 5-6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2-3 minutes, or until the beans and beef are hot.
  • Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.
  • Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.

Nutrition Facts : Calories 1200-1500kcal, Carbohydrate 46g, Fat 12g, Fiber 13g, Protein 30g, SaturatedFat 4g, Sugar 16g

BEEF FAJITAS



Beef Fajitas image

The best part about beef steak fajitas is that you can pair them with any vegetables you love: bell peppers, diced zucchini, even sliced mushrooms.

Categories     main dish     meat

Time 2h15m

Yield 8 servings

Number Of Ingredients 22

1 whole beef flank steak
1/2 c. olive oil
3 tbsp. Worcestershire sauce
1/3 c. fresh-squeezed lime juice
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1/2 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. sugar
2 medium onions, halved and sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
Salsa, for topping
Sour cream, for topping
Cilantro leaves, for topping

Steps:

  • In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
  • Prepare the tortillas and toppings.
  • Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
  • Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

FABULOUS STEAK FAJITAS



Fabulous Steak Fajitas image

I got this recipe out of a 'Green Beret Cookbook' created by the 1st Special Forces Group (Airborne)wives and family members. We absolutely love this marinade for fajitas. Would like you to give it a try. Hope you enjoy it as much as we do. Defintely one of our favorites for grilling!

Provided by shane_sitter

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 tablespoons vegetable oil
1 cup soy sauce
1 cup fresh lemon juice
2 medium onions, sliced thin
1 medium onion, sliced thin
1 tablespoon fresh ground pepper
1 tablespoon fresh minced garlic
1 (3 -4 lb) steak (beef skirt, round steak, or flank steak)
1 tablespoon liquid smoke flavoring
1 teaspoon Tabasco sauce
onion salt
garlic salt

Steps:

  • Tenderize steak. Have the butcher tenderize steak for you or score with a knife and pound it out. Soak 8 to 12 hours in marinade; put slices of onion and lemons between soaking slabs of meat. Cook slabs over hot coals. Baste with leftover marinade sauce. Cook medium well; cut against the grain in 3/4 inch strips. Serve hot with flour tortillas.
  • We usually fill tortillas with onion,sliced meat, and pepper jack cheese. Fold over and grill tortillas on grill for a few minutes.
  • We have also added other vegetable such as green and red peppers and mushrooms. Enjoy!

Nutrition Facts : Calories 1041.1, Fat 75.3, SaturatedFat 27, Cholesterol 231.3, Sodium 4213.8, Carbohydrate 19.4, Fiber 2.5, Sugar 6.2, Protein 70.7

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From youtube.com


FABULOUS BEEF FAJITAS RECIPES
Fabulous Beef Fajitas Recipes. FAJITAS. Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas. Provided by Tyler Florence. Categories main-dish. Time 3h10m. Yield 6 to 8 servings.
From tfrecipes.com


FABULOUS BEEF FAJITAS RECIPE: HOW TO MAKE IT | TASTE OF HOME
It's a breeze to make with the no-fuss Italian dressing marinade and fast-cooking sirloin steak.—Lorna Nault, Chesterton, Indiana
From stage.tasteofhome.com


FABULOUS STEAK FAJITAS - TFRECIPES.COM
Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center.
From tfrecipes.com


FAJITAS DE BœUF ET POIVRONS - HEMYA
With Hemya you can design your own diet plan day by day, by choosing from a variety of food recipes which are carefully designed to meet a wide range of taste preferences and health conditions. Weekly Pre Order . Choose your date and place your order ... Fabulous Beef Fajita
From hemya.com


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