Fajitas On A Traeger Smoker Food
REVERSE SEARED STEAK FAJITAS
These easy steak fajitas are reverse seared before getting blasted with heat in a cast-iron pan along with some peppers and onions to make the best fajitas you've ever had.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat your pellet grill to 225°, following factory instructions.
- Season your steak with the salt, pepper, and chili lime seasoning. If you don't have that, you should use your favorite taco seasoning.
- Place the steak on the grill and let it cook for 30-45 minutes, or until the internal temp reaches about 120°.
- Remove from the grill and let rest for 10-15 minutes.
- In a large cast-iron skillet, preheat 1 tablespoon of oil over high heat. While the meat is resting, quickly saute your peppers and onions, and set aside.
- Slice your steak into strips across the grain. Add the other tablespoon of oil to the pan and let it get hot.
- Toss in your steak and quickly sear it for 1-2 minutes.
- Remove from the pan and serve with the peppers and onions and any garnishes and toppings you'd like.
Nutrition Facts : Calories 364 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 332 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
FAJITAS IN A GRILL BASKET
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat.
- Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
- Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
- Divide the meats and vegetables among the tortillas. Serve with desired toppings.
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