BEST STEAK 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!

FLANK STEAK FAJITAS RECIPE | SUNNY ANDERSON | FOOD NETWORK



Flank Steak Fajitas Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 20

1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer

Steps:

  • To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
  • Preheat grill to medium-high.
  • Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
  • Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
  • Drunken Peppers:
  • In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
  • Yield: 6 servings

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