Tex Mex Flank Steak Fajitas With Squash And Zucchini Recipes

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
• Serve with the warm tortillas and toppings.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat the oven to 250˚ F. Combine the potatoes, milk, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk.
• Meanwhile, heat 3/4 inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375˚ F. Whisk 1 1/2 cups flour with 1 tablespoon chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tablespoon chili powder and a pinch of salt in a separate bowl. Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again.
• Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil.
• Put the peas and carrots in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until hot, 4 minutes. Mix 3 tablespoons of the reserved cooking oil and the remaining 1/4 cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.

Steps:

• For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas, the squash and zucchini mixture and toppings.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

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.

Steps:

• Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients.
• Grill steaks 4 min. on each side or until medium doneness (160°F), brushing generously with steak sauce mixture.
• Cut each steak in half to serve.

Steps:

• Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
• Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
• Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
• Slice meat on a diagonal against the grain into thin slices.