Best Best Beef Fajitas Recipes
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.
BEST BEEF FAJITAS
This recipe is from Taste of Home Cooking for 2 from the summer 2006. I lost my copy moving back to the States so I'm posting for safe keeping. This is a simple and easy recipe and you pretty much have the ingredients on hand. Note: Prep time does not include marinating time. Also this recipe works well with an indoor grill and cooking the veggies in a fry pan or wok.
Provided by Porfavorcorona
Categories Onions
Time 35m
Yield 4 fajitas, 2 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first eight ingredients.
- Pour 1/3 cup into a large resealable plastic bag; add beef.
- Seal bag and turn to coat.
- Pour remaining marinade into another large resealable plastic bag; add peppers and onion.
- Seal bag and turn to coat.
- 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
- 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, guacamole, salsa and cheese if desired.
Nutrition Facts : Calories 871.7, Fat 50.1, SaturatedFat 10.6, Cholesterol 98.7, Sodium 696, Carbohydrate 43.5, Fiber 4.2, Sugar 6.8, Protein 59.7
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