Best Gold Medal Sizzling Fajitas Paula Deen Recipes

Gold Medal Sizzling Fajitas (Paula Deen) image

Provided by Scoutie

Categories Meat

Time 33m

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil, divided
3 tablespoons lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash hot sauce
salt
fresh ground black pepper
1 1/2 lbs meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8 inch) flour tortillas
1 lime, juiced, for topping
1/2 cup sour cream, for topping
salsa, for topping
1/2 cup guacamole, for topping
1 cup cheddar cheese, shredded, for topping

Steps:

In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
Seal and toss the bag around to coat. Marinate in the refrigerator.
*Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.

Sizzling Steak Fajitas image

Provided by JKRunning

Categories Meat

Time 45m

Yield 18 fajitas, 18 serving(s)

Number Of Ingredients 19

1 1/2 lbs skirt steaks
1 tablespoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon pure chile powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 limes, juice of
1/2 cup fresh cilantro
1/2 cup sherry wine vinegar
1 chipotle pepper
1 green bell pepper
1 red bell pepper
3 onions
2 cups sour cream
2 cups guacamole
2 cups salsa
18 small flour tortillas

Steps:

Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
Preheat grill (temperature should be high).
Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
Grill the onions until nicely browned, 3 to 5 minutes per side.
Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
Place the tortillas on grill (15 seconds per side).
To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3