BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
BEEF FAJITAS (WEIGHT WATCHERS) RECIPE - (4.8/5)
Provided by Stephoppor
Number Of Ingredients 9
Steps:
- Coat a large nonstick skillet with 1 spray cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle stead with 2 teaspoons of lime juice and sprinkle with 1 teaspoon of chili powder. Add steak to skillet and cook over medium-high heat for 6 minutes turning once until desired doneness. Remove to a cutting board and let stand. Add onion, pepper and salt to skillet. Off heat, coat vegetables with 1 spray of cooking spray. Saute over medium-high heat until onions and peppers are lightly browned and crisp tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro. Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of veggies, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.
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- Combine the lime juice, beer, oil, garlic, jalapeno, cumin and 1/2 teaspoon of the salt in a plastic ziplock plastic bag. Add the beef. Squeeze out the air and seal the bag, turning and squeezing to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
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- Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and keep warm.
- Remove the flank steak from the plastic bag and discard the marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer inserted in the center of the steak, registers 145°F for medium-rare, about 6 to 10 minutes per side. Transfer the meat to a plate and let rest for about 5 minutes.
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