LEFTOVER STEAK FAJITAS
Not sure what to do with extra flank steak? These leftover steak fajitas are bursting with flavor for an easy weeknight dinner the whole family will love!
Provided by Everyday Family Cooking
Categories Main Entrees
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the peppers, onion, 1 tablespoon oil, minced garlic, cumin, lime juice, and red pepper. Toss to coat.
- Preheat a cast iron skillet over medium heat with remaining 1 tablespoon of oil.
- Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened, about 5 to 10 minutes.
- Push the peppers and onions to one side of the skillet and add the sliced leftover steak to the other side to warm it up.
- Warm tortillas in the oven or air fryer wrapped in foil, on a skillet sprayed with oil, or in the microwave covered with a damp paper towel.
- Add the flank steak, peppers, onions, and queso fresco into each tortilla and serve!
Nutrition Facts : Calories 708 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 44 grams fat, Fiber 11 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 860 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
STEAK FAJITAS
Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
- Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g
SHEET-PAN STEAK FAJITAS RECIPE BY TASTY
Here's what you need: flank steak, green bell pepper, yellow bell pepper, red bell pepper, red onion, olive oil, salt, pepper, chili powder, garlic powder, cumin, lime, fresh cilantro, whole grain tortillas
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F (230°C).
- Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
- Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
- Squeeze the lime juice over the top of the steak and veggies.
- Cook for 12 minutes, or until the meat has reached your desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
- Fill up a warm tortilla with the steak, bell peppers, and onion.
- Garnish with cilantro, and serve.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams
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.
SPICY STEAK FAJITAS - MEXICO
This recipe is sumitted for play in ZWT- 8 for Mexico, courtesy of Mission Foods . Yummm, I love fajitas. This one sounds easy to make and delicious. Best of all its quick to make.
Provided by Baby Kato
Categories Meat
Time 14m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine lime juice and flank steak.
- Heat olive oil in nonstick skillet; saute steak 1 minute.
- Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
- 3. Spoon into warm flour tortilla.
- Serve with salsa, sour cream and avocado.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SIRLOIN STEAK FAJITAS
I found this recipe and changed a few things to our liking. It's quick and easy to make.-Jackie Hannahs, Fountain, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, brown beef over medium heat in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through. , Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up.
Nutrition Facts : Calories 313 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 515mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SPICY BEEF FAJITAS
Steps:
- Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
- Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
- Serve beef mixture with tortillas and accompaniments, as desired.
LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS
A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
- Grill or pan fry until heated through or cooked thoroughly.
- Serve with tortillas, guacamole, sour cream, and salsa.
- Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
- Tortillas:.
- Mix all ingredients.
- Form into golf ball size balls. Roll out flat into a circle.
- Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.
SEARED-STEAK FAJITAS
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
- Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
- Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.
Nutrition Facts : Calories 390 g, Fat 16 g, Fiber 5 g, Protein 28 g
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- Moisten steak with a little water,cover with paper towel and microwave it about 90 seconds. Let it cool before slicing it at a diagonal angle real thin; set aside.
- In a medium skillet over medium heat, add oil. When hot, sauté onion slices and peppers for 1 1/2 minutes or until slightly tender. Add steak slices and sauté for another 1 ½ minutes.
- Season the mixture with freshly ground black pepper, red pepper flakes, garlic powder, chili powder, cumin and hot sauce; stir very well. Add beef broth, cover and simmer on low heat until the steak is tender (*see footnote).
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