Steak Fajitas On A Stick Recipes

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.

Steps:

• Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
• Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

Steps:

• Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
• Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
• Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
• Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
• Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
• Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

Steps:

• In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile, in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.
• Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron or heavy skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
• Add peppers and onion; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 4 to 6 minutes. Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, and cilantro.

Steps:

• Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
• Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Steps:

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Steps:

• Freeze breasts or steaks for 15 minutes to make it easier to slice thin.
• Slice into thin strips.
• Seed and cut all peppers into thin strips.
• Peel onion and cut into thin strips.
• Place flour and seasoning into a bag add all peppers and onion.
• Drop floured veggies onto batter and add to hot oil.
• Fry until golden about 3 minutes.
• Repeat until all veggies are cooked and then cook meat the same way.
• Great with nacho cheese, ranch dressing or salsa to dip inches Or you can serve on a leaf of lettuce to use as the tortilla, since there is batter on the stuffing.

Steps:

• Tamari is aged soy sauce and can be found in most grocery stores.
• In a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
• Blend until smooth.
• Cut your skirt steak into 3 equal pieces.
• Place steaks in a large zip-lock baggie.
• Pour in marinade, remove as much air as possible and seal.
• Move steak around in baggie so that all sides are coated.
• Marinate in the fridge for 1 hour.
• Wrap your tortillas in aluminum foil-seal.
• Slice green peppers in half-remove seeds.
• Peel and slice your onion into 1/4 inch slices.
• Heat charcoal until grey ash is achieved.
• Place grill grate "directly" on top of hot coals.
• Heat grate for 10 minutes.
• While grate is heating up get a 2 foot length of aluminum foil and fold over once. Crimp sides well to make a foil pouch. You will want to double if not using heavy duty foil.
• Remove steaks from marinade-place directly onto hot grate.
• Discard marinade in baggie.
• Cook for 1 minute 30 seconds per side.
• Remove, place on foil and seal.
• Let stand in sealed foil packet for 15 minutes.
• While steak is resting grill peppers and onion slices to desired doneness.
• Place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
• Open foil packet carefully so that you reserve the juices.
• Slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
• Return meat to foil packet and coat with juices.
• Slice peppers and cut onion slices in half.
• Dress your tortillas with meat, peppers and onions.
• Optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
• We have used flank steak with equal success. Lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks), cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
• Prep time includes marinating time.

Steps:

• Preheat the oven to 450°F (230°C).
• Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
• Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
• Squeeze the lime juice over the top of the steak and veggies.
• Cook for 12 minutes, or until the meat has reached your desired doneness.
• Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
• Fill up a warm tortilla with the steak, bell peppers, and onion.
• Garnish with cilantro, and serve.
• Enjoy!

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.