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
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
SOUTH TEXAS BEEF FAJITAS
This is the first time I post a recipe and I hope you all like it. This is a typical dish we make when we have lots of company. It is easy and everybody likes it. The salsa in particular is wonderful and can be eaten with almost anything you want. The proportions are subject to how many people will eat and what else is going to be served.
Provided by Rose in Texas
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat with the salad dressing overnight and cook them on your BBQ grill.
- (Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa.
- For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy.
- This salsa is great with Doritos or Tostitos or any itos you like.
Nutrition Facts : Calories 2048.5, Fat 214.6, SaturatedFat 89.2, Cholesterol 299.6, Sodium 82.4, Carbohydrate 1.8, Fiber 0.5, Sugar 1, Protein 25.2
TEXAS BEEF FAJITAS
Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!
Provided by MommyMakes
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
- When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
- Grill for 10-15 minutes or until medium (pink in the center).
- Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
- To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41
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