STEAK FAJITA RECIPES RECIPES

Name: Steak Fajita Power Bowls
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil, divided; 1/2 yellow onion, sliced into half moons; 2 bell peppers, thinly sliced; kosher salt; Freshly ground black pepper; 1 lb. skirt steak, cut into 1/2" slices; Juice of 1/2 lime; 1/2 tsp. cumin; 1/2 tsp. chili powder; 4 c. cooked brown rice; 1 c. black beans, drained and rinsed; 1 c. frozen corn, warmed; 1 avocado, thinly sliced; 1 tbsp. finely chopped cilantro, for garnish; Sour cream, for serving

BEST STEAK FAJITA POWER BOWL RECIPE - HOW TO MAKE STEAK ...

Best Steak Fajita Power Bowl Recipe - How to Make Steak ... image

A new power bowl for the new year from Delish.com.

Provided by Lena Abraham

Categories dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp. vegetable oil, divided
1/2 yellow onion, sliced into half moons
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
1 lb. skirt steak, cut into 1/2" slices
Juice of 1/2 lime
1/2 tsp. cumin
1/2 tsp. chili powder
4 c. cooked brown rice
1 c. black beans, drained and rinsed
1 c. frozen corn, warmed
1 avocado, thinly sliced
1 tbsp. finely chopped cilantro, for garnish
Sour cream, for serving

Steps:

In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
Garnish with cilantro and drizzle with sour cream. Serve.

FLANK STEAK IN FAJITA MARINADE RECIPE - FOOD.COM

Flank Steak in Fajita Marinade Recipe - Food.com image

Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup lime juice
1/2 cup vegetable oil
1/3 cup onion, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime zest, freshly grated
1 teaspoon jalapeno pepper, finely chopped seeded
1/4 teaspoon ground pepper
1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
12 (8 inch) flour tortillas, warmed
sour cream, if desired
guacamole, if desired

Steps:

Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

Nutrition Facts : Calories 739.5, FatContent 38.7, SaturatedFatContent 8.7, CholesterolContent 46.5, SodiumContent 776.3, CarbohydrateContent 63.2, FiberContent 4.4, SugarContent 4.2, ProteinContent 34

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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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9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
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