Smoky Bbq Beef Fajitas Skillet Food

BBQ BEEF FAJITAS

Steps:

• Cook and stir meat in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add vegetables; cook 3 to 4 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
• Stir in barbecue sauce; cook on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Spoon down centers of tortillas, roll up.

SMOKY BBQ BEEF FAJITAS SKILLET

Steps:

• Heat 1-1/2 tsp. oil in large deep skillet on medium-high heat. Add meat; stir-fry 1-1/2 min. or until done. Transfer to bowl; cover to keep warm.
• Heat remaining oil in skillet. Add vegetables and garlic; stir-fry 5 min. or until vegetables are crisp-tender.
• Mix barbecue sauce and lime juice; add to skillet. Cook and stir 30 sec. or until heated through. Stir in meat; spoon down centers of tortillas. Top with cheese; roll up.

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

GRILLED STEAK FAJITAS

Steps:

• Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
• Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
• Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
• Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
• Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
• Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
• Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
• Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

GRILLED BEEF FAJITAS

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.

FAJITA SKILLET

Steps:

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

BEEF FAJITAS

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.

FANTASTIC BEEF FAJITAS

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.

SMOKY BEEF FAJITAS

Steps:

• In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
• Add the skirt steak and marinate for 1 hour.
• Preheat the oven to 250F.
• Heat a large, cast-iron skillet.
• Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
• Wrap the tortillas in foil and keep warm in the oven.
• Heat 2 tblsps of the olive oil in the skillet until almost smoking.
• Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
• Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
• Season with salt and pepper, transfer to a large plate and keep warm in the oven.
• Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
• Pat the steak strips dry with paper towels.
• Add half the strips to the skillet in a single layer.
• Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
• Transfer to a plate and cook the remaining steak.
• Return all the meat to the skillet and cook, stirring, for 1 minute.
• Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.