SOUTHWESTERN FLAT IRON STEAK FAJITAS
Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 31
Steps:
- Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
- Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
- To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
- Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
- Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Nutrition Facts : Calories 1168.6, Fat 57.5, SaturatedFat 17.5, Cholesterol 162.4, Sodium 5624.1, Carbohydrate 100.1, Fiber 13.2, Sugar 19.2, Protein 65.1
SOUTHWEST FLANK STEAK
A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you've got a hungry crowd to feed. - Kenny Fisher, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; rub over steak., On a greased grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 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 5 minutes. To serve, thinly slice across the grain.
Nutrition Facts : Calories 219 calories, Fat 9 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 127 mg sodium, Carbohydrate 11 g carbohydrate (7 g sugars, Fiber 2 g fiber), Protein 23 g protein. Diabetic Exchanges
FIRED-UP SOUTHWEST FAJITAS
Get authentic Southwest flavors with flank steak marinated with Grill Mates Southwest Marinade. Serve with fajita toppings, such as salsa, sour cream, guacamole, shredded cheese and chopped tomatoes.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in seperate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.
- For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Saute vegetables over medium-high heat until tender.
- Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.
Nutrition Facts : Calories 303.4, Fat 16.2, SaturatedFat 4.4, Cholesterol 57.8, Sodium 238.1, Carbohydrate 17.8, Fiber 1.4, Sugar 1.6, Protein 20.8
FABULOUS FAJITAS
I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 337mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
VENISON FAJITAS
Use either venison or elk in this recipe, and you'll be pleased with the results! "My husband asks for these fajitas frequently," relates Daniell Rissinger of Dauphin, Pennsylvania. "He enjoys big-game hunting and usually comes home with an elk. To finish off the meal, we add some Mexican rice and corn bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.
Nutrition Facts :
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- Mix all the dry ingredients for the marinade together, then rub them into the flank steak Put this in a bag or plastic container in the fridge for up to a day, and no less than 2 hours. If you are only going to let it marinate 2 hours, add the lime juice right away. If not, add the lime juice with 2 hours to go.
- You will need a large frying pan, ideally cast iron. Start getting it hot. Take the meat out of the fridge and wipe it dry with paper towels. You want it pretty dry. Coat it in 1 tablespoon of the canola oil. When the pan is hot, I mean hot as in starting to smoke, about 500 to 600F, lay the flank steak in the pan. If you happen to have a bacon press, put it on the meat, If not, no big deal. Let it sit there for 3 minutes. Turn the meat and let it cook another 2 to 4 minutes, depending on how you like your meat. I only give it the 2 minutes because the flank steak will cook a bit more via carryover heat when it's on the cutting board. Move it to the board.
- Coat the vegetables in the remaining canola oil and add them to the hot pan. Stir fry a minute, then let them sit a bit to get some char. Move them once a minute for 3 minutes. You want them soft, but not mushy, and with some browned or even blackened bits. Turn off the heat and mix in the lime juice and cilantro, as well as salt and lots of black pepper.
- Slice the flank steak against the grain, and serve with the vegetables in tortillas and topped with avocado.
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