Flank Steak Fajita Burritos Food

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.

FLANK STEAK FAJITAS

Steps:

• Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
• Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
• Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
• Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
• Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

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.

FLANK STEAK BURRITOS

Steps:

• Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.

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.

FLANK STEAK BURRITOS

Steps:

• Put the lettuce, tomatoes, green onions, sour cream, salsa, and cilantro in separate bowls. Put the steak in a serving dish.
• Put the beans in a small microwaveable bowl. Microwave, covered, on 100 percent power (high) for 1 minute, or until hot, stirring once. Or warm the beans in a small saucepan over medium-high heat for 1 to 2 minutes, stirring once.
• Using the package directions, heat the tortillas in the microwave or oven until soft and pliable.
• Let each diner assemble his or her own burrito.
• If your microwave is large enough, warm the steak, beans, and tortillas at the same time.
• For mashed beans with a slightly thinner consistency, warm them with several tablespoons of salsa (lowest sodium available) or water. Start with 2 tablespoons, adding more if you like a thinner consistency.
• (Per Serving)
• Calories: 241
• Total Fat: 4.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 27mg
• Sodium: 382mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 2 Lean Meat

BEEF FAJITAS

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.