STEAK FAJITAS
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
- Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
- Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
- To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.
MEXICAN FIESTA PLATTER
This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
FIESTA STEAK
If your steak is very thick, you may need to add up to eight minutes more in the oven. Let your nose be your guide. This recipe is chock full of vegetables-a great way to get your meat lover to eat vegetables, too! Try this recipe with chicken pieces instead of steak for a change. My aunt swears by kosher salt and freshly squeezed lemon or lime when cooking meat, but I prefer to use sea salt whenever I'm cooking.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
- In a small bowl, stir together the lime juice, cilantro, oregano, and cumin.
- Add the steak to the pot, season with salt and pepper, and spoon half of the lime juice mixture over the meat.
- Sprinkle the garlic over the steak and top with the onion. Then scatter on the bell pepper strips, and spoon the rest of the lime juice mixture over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 611
- Protein: 39g
- Carbohydrates: 81g
- Fat: 17g
- Cholesterol: 81mg
- Sodium: 87mg
- Fiber: 4g
TEX-MEX FIESTA STEAK
Make and share this Tex-Mex Fiesta Steak recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 8h12m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- For the Steak: Stir together tequila, lime rind and next 8 ingredients in a large bowl until blended. Trim fat from steaks; add steaks to marinade, turning to coat. Cover and chill 8 hours, turning occasionally or, if desired, let stand at room temperature up to 2 hours.
- Remove steaks from marinade. Bring marinade to a boil in a small saucepan over medium heat and boil 2 minutes.
- Heat a grill pan coated with cooking spray over medium-high heat. Grill steaks 5 to 6 minutes on each side or to desired degree of doneness, basting occasionally with marinade.
- Remove steaks from grill pan, and place on a serving plate. Dollop each with Guacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve immediately with remaining Guacamole Butter.
- For the Guacamole Butter: Peel and coarsely chop small avocado, discarding pit.
- Process avocado, chopped green onions and remaining ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place mixture in a bowl; cover and chill until ready to serve.
- For the Fiesta Black Bean Salsa: Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve.
Nutrition Facts : Calories 343.5, Fat 15.6, SaturatedFat 2.6, Cholesterol 2.5, Sodium 575.9, Carbohydrate 46.2, Fiber 13.5, Sugar 2.2, Protein 11.5
MEXICAN FIESTA STEAK STIR-FRY
The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 473mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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