BEEF FAJITAS RECIPE RECIPES

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BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS



Best Steak Fajitas Recipe - How to Make Beef Fajitas image

The best part about beef steak fajitas is that you can pair them with any vegetables you love: bell peppers, diced zucchini, even sliced mushrooms.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 22

1 whole beef flank steak
1/2 c. olive oil 
3 tbsp. Worcestershire sauce
1/3 c. fresh-squeezed lime juice
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1/2 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. sugar
2 medium onions, halved and sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
Salsa, for topping
Sour cream, for topping
Cilantro leaves, for topping

Steps:

  • In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. 
  • Prepare the tortillas and toppings. 
  • Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
  • Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

FAJITAS RECIPE | TYLER FLORENCE | FOOD NETWORK



Fajitas Recipe | Tyler Florence | Food Network image

Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.

Provided by Tyler Florence

Categories     main-dish

Total Time 3 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 24

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Steps:

  • For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
  • Preheat a ridged grill pan on high heat.
  • Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  • For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  • While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
  • You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
  • Thinly slice the steak against the grain on a diagonal.
  • To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
  • May also be served with sour cream and shredded cheese.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

More about "beef fajitas recipe recipes"

FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 369 calories per serving
  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
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HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
    1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
    2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
    3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
    4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
    5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
    6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
    7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
    8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
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EASY SHEET-PAN BEEF FAJITAS RECIPE - BETTYCROCKER.COM
These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Cuisine Southwestern
Calories 390 per serving
  • Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.
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FAJITAS RECIPE | TYLER FLORENCE | FOOD NETWORK
Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 10 minutes
Category main-dish
Cuisine mexican
  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
See details


FLAVORFUL CHICKEN FAJITAS RECIPE: HOW TO MAKE IT
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 369 calories per serving
  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
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BEEF FAJITAS RECIPE | ALLRECIPES
These beef fajitas were super good. I only marinated the beef for about 30 minutes on the counter before cooking because I just don't plan that far ahead. Anyway, still had delicious flavor. Thanks for a great recipe.
From allrecipes.com
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BEEF FAJITAS - RECIPETIN EATS
Mar 02, 2016 · Not just another grilled beef steak fajitas recipe…..made extra juicy and extra tasty with a wicked marinade! Clocking in at just 130 calories per taco, these are super easy, …
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This beef étouffée recipe calls for a 2 1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the …
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FAJITAS RECIPES - MEXICAN RECIPES - OLD EL PASO
With plenty of fajita recipe ideas to get your teeth into, Old El Paso offer recipes for classic chicken fajitas, as well as exciting new options to shake it up in the kitchen, such as prawn fajitas, and recipes with sweet mango and halloumi! Check out our recipes below and discover how to make fajitas …
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BEEF FAJITAS RECIPE | ALLRECIPES
These beef fajitas were super good. I only marinated the beef for about 30 minutes on the counter before cooking because I just don't plan that far ahead. Anyway, still had delicious flavor. Thanks for a great recipe.
From allrecipes.com
See details


BEEF FAJITAS - RECIPETIN EATS
Mar 02, 2016 · Not just another grilled beef steak fajitas recipe…..made extra juicy and extra tasty with a wicked marinade! Clocking in at just 130 calories per taco, these are super easy, …
From recipetineats.com
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