Fantastic Beef Fajitas Food

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BEST BEEF FAJITAS



Best Beef Fajitas image

"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup canola oil
1/3 cup chopped onion
2 tablespoons white wine vinegar
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
FAJITAS:
1 beef flank steak (1/2 pound)
1/2 each medium sweet red and green pepper, sliced
1 medium onion, thinly sliced
4 flour tortillas (8 inches), warmed
Sour cream, salsa and shredded cheddar cheese, optional

Steps:

  • In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.

Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

BEEF FAJITAS



Beef Fajitas image

We have this easy and delicious Mexican dish often served with beans and rice. The better cut of meat you use, the more tender it is.

Provided by Karen From Colorado

Categories     Meat

Time 25m

Yield 6-8 Fajitas

Number Of Ingredients 13

1 lb beef steak, thinly sliced into strips
1 medium onion (I prefer the taste of red onions)
1 large green bell pepper
1 large tomatoes, diced
2 teaspoons cooking oil
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
2 tablespoons water
warmed tortilla
sour cream
guacamole
salsa

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.

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

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.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

BEEF FAJITAS



Beef Fajitas image

I got this recipe off of Goya.com seince they make Fantastic products! For topping these lovley Fajitas, I reccomend Salsa, Sour cream, or Guacamole, and if you are topping it with sour cream you could use fresh parsley too!

Provided by Anulazuli

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb skirt steaks or 1 lb flank steak, cut with the grain in 2 inch strips
goya mojo criollo, for marinade
6 white mushrooms, sliced
1 red pepper, cut into strips
1 medium onion, cut into strips
3 tablespoons goya olive oil
1/2 teaspoon goya adobo seasoning
8 (6 inch) goya flour tortillas

Steps:

  • Preheat oven to 350°F.
  • In a non-reactive container, marinate steak in Goya Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
  • In a skillet on medium, heat 2 tablespoons oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
  • Add 1 tablespoons oil to skillet and turn heat to medium -high. Cook steak until desired doneness. Remove from skillet and allow to rest for a few minutes before cutting, against the grain, into thin slices.
  • Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
  • On a large platter, arrange steak, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon meat and onion mixture into center of tortilla. Add desired garnishes, wrap and enjoy.

Nutrition Facts : Calories 563.7, Fat 26.2, SaturatedFat 6.6, Cholesterol 73.7, Sodium 614.1, Carbohydrate 48.4, Fiber 4, Sugar 4.6, Protein 32.3

15 MINUTE BEEF FAJITAS



15 Minute Beef Fajitas image

Discover a new family favorite with 15 Minute Beef Fajitas. You'll love 15 Minute Beef Fajitas because they're so simple; they'll love the fantastic taste.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 4 servings, 2 fajitas each

Number Of Ingredients 10

1 boneless beef sirloin steak (1 lb.), cut into strips
1 Tbsp. oil
1 red pepper, cut into strips
1 green pepper, cut into strips
1 onion, sliced, halved
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup A.1. Mesquite Marinade
8 flour tortillas (6 inch), warmed
1/2 cup guacamole
1/2 cup sour cream

Steps:

  • Cook and stir steak in hot oil in large skillet on medium-high heat 3 minutes. Add peppers and onion; cook 3 to 4 minutes or until steak is cooked through and vegetables are crisp-tender, stirring frequently.
  • Add salsa and marinade; mix well. Reduce heat to medium-low. Cook until heated through, stirring occasionally.
  • Spoon evenly onto tortillas; roll up. Top with the guacamole and sour cream.

Nutrition Facts : Calories 600, Fat 28 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1960 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g

MELT-IN-YOUR-MOUTH BEEF FAJITAS



Melt-in-Your-Mouth Beef Fajitas image

I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.

Provided by Chef Jeff

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h50m

Yield 4

Number Of Ingredients 21

1 flank steak
¼ cup shichimi togarashi
¼ cup orange juice
¼ cup low-sodium soy sauce
2 tablespoons lime juice
½ orange, zested
½ lime, zested
1 tablespoon cornstarch
1 tablespoon chili powder, or more to taste
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 onion, cut into slices and separated
1 red bell pepper, cut into thin strips
¾ cup water

Steps:

  • Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
  • Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade and pour marinade into a small bowl.
  • Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
  • Cut steak in half lengthwise and cut across the grain into thin slices.
  • Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
  • Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g

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