SKIRT STEAK FAJITA RECIPE RECIPES

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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.

BEST STEAK FAJITAS RECIPE | MYRECIPES



Best Steak Fajitas Recipe | MyRecipes image

For a seriously satisfying dinner at home, look no further than this foolproof steak fajita recipe. 

Provided by Nicole McLaughlin

Total Time 5 hours 0 minutes

Yield Serves 8

Number Of Ingredients 18

2 tablespoons Worcestershire sauce
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
½ teaspoon dried oregano or marjoram
1 teaspoon lime zest plus 3 Tbsp. fresh lime juice
3 garlic cloves, minced
¼ cup plus 2 Tbsp. olive oil, divided
1 ½ teaspoons table salt, divided
1 ½ pounds skirt steak or flank steak
1 red bell pepper, cut into 1/4-in. strips
1 yellow bell pepper, cut into 1/4-in. strips
1 green bell pepper, cut into 1/4-in. strips
1 large sweet onion, sliced
1 jalapeño, sliced (optional)
⅓ cup chopped fresh cilantro
Corn or Flour Tortillas
Pico de Gallo
Sour Cream

Steps:

  • Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
  • Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
  • Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream. 

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