GRILLED SKIRT STEAK FAJITAS RECIPE
Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.
Provided by J. Kenji López-Alt
Categories Mains
Yield 6
Number Of Ingredients 19
Steps:
- For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
- For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
- For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
- When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
- Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
- Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
- Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
Nutrition Facts : Calories 840 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 5 g, Protein 50 g, SaturatedFat 11 g, Sodium 907 mg, Sugar 4 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MY VERY BEST STEAK OR CHICKEN FAJITAS
We've tried several fajita recipes & finally this is it! I found this recipe online and have tweaked it to our liking. Make it with beef or chicken. Great for having a fajita party!! Prep time includes minimum marinating time.
Provided by HeidiSue
Categories Chicken Breast
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
- Marinate atleast two hours or overnight.
- Grill meat until cooked through.
- Slice meat into strips.
- Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
- Cook until soft.
- Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
- Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
SHEET-PAN STEAK FAJITAS
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Provided by Anna Stockwell
Categories Coriander Cumin Onion Bell Pepper Steak Tortillas Sour Cream Lime Kid-Friendly Small Plates One-Pot Meal Back to School Quick & Easy Fall Dinner Sheet-Pan Dinner Chile Pepper
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.
- Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.
- Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.
- Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.
- Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.
- Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.
CHICKEN OR STEAK FAJITAS BY GEORGE!
This is a very good, but quick recipe. You can do these in a frying pan, but the George Foreman grill does it so much better! One night I was making these, and the thought of using the grill came to me. The family loves them.
Provided by Melslack
Categories Mexican
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat up George Foreman grill.
- Slice onions and peppers into thin strips.
- Saute in large frying pan with oil.
- Cut steak or chicken into small strips.
- Cook to your liking in a large pan.
- Put a small amount of meat in tortilla, a small amount of the onion pepper mixture, a sprinkle of cheese, and a dab of salsa.
- Be careful not to overfill!
- Fold in half and place on George Foreman grill.
- Make sure the open side is facing up so your fillings to not run down the incline.
- Cook 3-5 minute.
- or until slightly browned.
- Serve with sour cream, or any other toppings you like.
REAL FAJITAS (A DISSERTATION ON FAJITAS)
O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream!
Provided by Witch Doctor
Categories One Dish Meal
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 41
Steps:
- For BEEF Fajita marinade:.
- Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
- For the Chicken Marinade:.
- Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
- chicken covered in refrigerator 1 hour or as long as overnight.
- For the Pico de gallo:.
- Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
- Best if refrigerated, covered, for at least 1 hour, and served the same day made.
- For the Guacamole:.
- Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
- If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
- Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapeños used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
Nutrition Facts : Calories 931.9, Fat 56.6, SaturatedFat 11.1, Cholesterol 110.6, Sodium 741.5, Carbohydrate 63, Fiber 11.2, Sugar 15.6, Protein 45.2
FREEZE AHEAD STEAK FAJITAS
Make and share this Freeze Ahead Steak Fajitas recipe from Food.com.
Provided by TishT
Categories Steak
Time 25m
Yield 6 fajitas
Number Of Ingredients 12
Steps:
- Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
- Freeze.
- To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
- To prepare: Thaw steak in marinade.
- Remove steak and pan-sear in hot pan.
- Cook until medium rare; remove from pan.
- In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
- While vegetables are cooking, slice meat into thin slices against the grain.
- Add to cooked vegetables.
- Add salsa to meat and vegetables; heat through.
- To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
BEST CHICKEN OR STEAK FAJITAS EVER!
I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!
Provided by blisstir
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix marinade and set aside.
- Coat meat or poultry and let sit.
- Mix together pico de gallo in small bowl and set aside.
- In saucepan, drizzle with olive oil over med-high heat.
- Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
- In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
- Remove from heat, slice thin and return to pan to brown and cook through.
- Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!
Nutrition Facts : Calories 237.6, Fat 15.6, SaturatedFat 4.9, Cholesterol 38.6, Sodium 263.6, Carbohydrate 10.6, Fiber 2.8, Sugar 2.7, Protein 12.2
STEAK FAJITAS
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
- In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
- Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
- Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram
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BEST STEAK FAJITAS RECIPE | MYRECIPES
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- Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
- Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
- Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.
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