Grilled Beef Fajita Packs Recipes

Steps:

• Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
• Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

Steps:

• Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
• Put black beans in a small pot on the stove over medium heat to heat through.
• Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
• Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

Steps:

• In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.

Steps:

• Combine beer, lime juice, cumin, chili powder, and cilantro.
• Add steak to the marinade, turning to coat.
• Cover and chill for at least 1 hour.
• Heat oil in a medium skillet.
• Add bell peppers and onion.
• Cook, stirring occasionaly until tender.
• Preheat grill.
• Remove steak from marinade and grill until med-rare to medium.
• Let rest for 5 to 10 minutes.
• Cut steak into thin strips across the grain.
• Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.

Steps:

• Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
• Peel and slice the onions.
• Remove the seeds from the peppers and slice.
• Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
• Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
• Warm up the tortillas by heating on the grill or in a dry pan on the stove.
• After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
• Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.

Steps:

• In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

Steps:

• Rub steak with seasoning mix. Brush onion and peppers with oil., Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing., Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

Steps:

• Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
• Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
• Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
• Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
• Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
• Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
• Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
• Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

Steps:

• In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.