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
SKILLET STEAK FAJITAS
When friends call to ask me for a new recipe to try, I often suggest these flavorful fajitas. Just put the beef in the slow cooker before church and come home to a hot delicious main dish.
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, seasoning blend, chili powder and red pepper flakes. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender., Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. , Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.
Nutrition Facts :
STEAK FAJITA SKILLET
Make and share this Steak Fajita Skillet recipe from Food.com.
Provided by weekend cooker
Categories Poultry
Time 20m
Yield 4 fajita skillets, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown.
- Drain on paper towels.
- In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin, and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
- In a small bowl, combine cornstarch, and lime juice until smooth, add to the pan.
- Bring to a boil, cook and stir for 1 minute or until thickened.
- Stir in pineapple, and tomato, heat through.
- Serve with tortilla strips.
STEAK FAJITAS
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
- In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
- Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
- Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram
FAJITA SKILLET
This amazing recipe gives you authentic fajita flavor in 30 minutes without using a mix! And pineapple and tomato combine for a real treat that will have everybody coming back for seconds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.
Nutrition Facts : Calories 390 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 717mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
More about "steak fajita skillet recipes"
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (429)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
FLANK STEAK FAJITAS RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
THE BEST STEAK FAJITAS - THE WOODEN SKILLET
From thewoodenskillet.com
BEEF FAJITA SKILLET - COOKING MADE HEALTHY
From cookingmadehealthy.com
STEAK FAJITA SKILLET | I HEART RECIPES
From iheartrecipes.com
STEAK FAJITAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST STEAK FAJITAS RECIPE | MYRECIPES
From myrecipes.com
STEAK FAJITAS RECIPE | BON APPéTIT
From bonappetit.com
STEAK FAJITAS | KITCHN
From thekitchn.com
STEAK FAJITAS RECIPE (FOR FLANK OR SKIRT STEAK) - THE …
From theanthonykitchen.com
THE BEST SKILLET STEAK FAJITA RECIPE » HOMEMADE HEATHER
From homemadeheather.com
Servings 6Total Time 30 minsCategory Main DishCalories 887 per serving
BEST EVER SIZZLING STEAK FAJITAS (10 MIN RECIPE!) - EASY …
BEST STEAK FAJITAS RECIPE - EVOLVING TABLE
From evolvingtable.com
BEST STEAK FAJITAS (STOVETOP, OVEN, OR GRILL) - HOUSE OF NASH EATS
From houseofnasheats.com
STEAK FAJITAS RECIPE - THE SEASONED MOM
From theseasonedmom.com
STEAK FAJITA BOWL - THE WOODEN SKILLET
From thewoodenskillet.com
EASY STEAK FAJITAS | MCCORMICK
From mccormick.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #main-dish #poultry #vegetables #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #meat #taste-mood
You'll also love