HOW TO COOK FAJITAS ON THE GRILL RECIPES

Name: Steak Fajitas
Total time: 1 h
Yield: 4 servings
Cuisine: southwestern
Ingredients: 1 tablespoon cumin seeds, lightly toasted and ground; 1 teaspoon chipotle or ancho chile powder; 1 teaspoon salt, more to taste; 1 1/4 pounds flank or skirt steak; Zest of 1 lime (2 teaspoons); 1/4 cup fresh lime juice; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon Worcestershire sauce; 4 large garlic cloves, minced; 1 large red or yellow onion, halved and sliced; 2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick; 1 green bell pepper, seeded and sliced 1/4 inch thick; 1 jalapeño or 2 serrano chiles, minced; 1/4 cup chopped cilantro; 4 large flour or 8 corn tortillas; 1 teaspoon grapeseed or canola oil; 1 romaine heart, cut crosswise into 1-inch wide pieces; Salsa fresca, for serving (see recipe); Queso fresco, for sprinkling

STEAK FAJITAS RECIPE - NYT COOKING

Steak Fajitas Recipe - NYT Cooking image

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 1/4 pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
1/4 cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http//schema.org, Calories 588, UnsaturatedFatContent 28 grams, CarbohydrateContent 26 grams, FatContent 41 grams, FiberContent 6 grams, ProteinContent 33 grams, SaturatedFatContent 10 grams, SodiumContent 760 milligrams, SugarContent 6 grams, TransFatContent 1 gram

FAJITAS ON THE GRILL - DARN GOOD RECIPES

Fajitas on the Grill - Darn Good Recipes image

When you make your own fajitas, you're going to be the hit at home.

Provided by Jeff Baygents

Categories Main Course

Total Time 190 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 17

Ingredients

⅔ cup soy sauce
⅔ cup lime juice
⅔ cup oil (vegetable oil (e.g., corn, peanut, or olive oil). Avoid sesame or coconut oil.)
¼ cup dark brown sugar (Alternate option: ½ tsp molasses per ¼ cup granulated sugar.)
2 tsp ground cumin
2 tsp black ground pepper
1 Tbsp. chili powder
1 Tbsp. minced garlic (Alternate option: ½ this qty if using garlic powder.)
2 lbs. Flank Steak
2 peppers Bell Peppers (Cut into ½-inch wide strips. Discard inner contents and seeds.)
1½ large sweet onions (Cut into 1-inch wide ring sections.)
10 Tortillas, white flour (small 6-7-inch. These are the white flour, soft ones.)
1 Tbsp. Guacamole
2 Tbsp. Pico de Gallo
1 tbsp. sour cream
1 Tbsp. shredded cheddar cheese
1 Tbsp. salsa

Steps:

PREPARING Meat, Vegetables, and Marinade
COOKING the meat and vegetables
BUILDING the Fajita and SERVING
WHAT TO SERVE WITH FAJITAS

Nutrition Facts : Calories 373 kcal, CarbohydrateContent 24 g, ProteinContent 27 g, FatContent 19 g, SaturatedFatContent 8 g, TransFatContent 1 g, CholesterolContent 78 mg, SodiumContent 631 mg, FiberContent 2 g, SugarContent 7 g, UnsaturatedFatContent 10 g, ServingSize 1 serving

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Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
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