GRILLED STEAK FAIJTAS
These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Provided by Nicole Leggio
Categories Main Course
Time 5h25m
Number Of Ingredients 19
Steps:
- Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
- Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
- Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
- Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
- Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 22 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 868 mg, Fiber 3 g, Sugar 4 g
GRILLED STEAK FAJITAS
Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.
Provided by Jamesmit
Categories 100+ Everyday Cooking Recipes
Time 3h40m
Yield 6
Number Of Ingredients 12
Steps:
- Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
- Put black beans in a small pot on the stove over medium heat to heat through.
- Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
- Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
FAJITAS IN A GRILL BASKET
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat.
- Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
- Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
- Divide the meats and vegetables among the tortillas. Serve with desired toppings.
GRILLED FAJITAS
A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.
Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.
GRILLED BEEF FAJITA PACKS
Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
- Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.
Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 5 g, TransFat 2 g
GRILLED BEEF FAJITAS
Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Nutrition Facts : Calories 379 calories, Fat 18g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 489mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
MIX AND MATCH FAJITAS
Steps:
- In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and 1 teaspoon of salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least 1 hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to 1 hour.
- Heat a large cast-iron skillet over medium-high heat. Remove the protein from the marinade and cook to your liking. If you'd like, you can also cook the protein on a barbecue. Allow the protein to rest while you cook the vegetables.
- For the veggies, add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed.
- Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside the flour tortillas and your favorite toppings.
- Combine the flour, salt and baking powder in a large bowl. Make a well in the center and stir in the water and canola oil. Turn the dough out onto a lightly floured work surface and knead until smooth, 1 to 2 minutes. Set the dough aside to rest for 15 to 20 minutes.
- Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
- Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side.
- Keep the tortillas warm in a clean kitchen towel before serving.
PAPPASITO'S MIXED GRILL
A tasty shrimp kebab posted from an online source in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If using bamboo skewers, soak in warm water for at least 1/2 hour before use.
- Rinse shrimp in a strainer.
- Remove 3/4 of the shell, leaving the last section and the tail intact.
- With a small sharp paring knife, cut the shrimp along the underneath vein.
- Be careful not to cut completely through the top of the shrimp (cutting shrimp from the bottom and not all the way through helps when stuffing).
- Both veins should now be exposed.
- Wash them out of the shrimp.
- Complete procedure for all shrimp and place on a plate in the refrigerator when finished.
- Cut bacon in half all at once and set aside.
- Cut peppers in half from top to bottom and de-seed.
- Cut twelve 2- x 2-inch pieces and set aside.
- Cut twelve 2- x 2-inch red onion pieces and set aside.
- Slice twelve pieces uncooked beef for fajitas into 1-inch wide, 4-inch long strips.
- Slice twelve pieces of uncooked chicken breasts for fajitas into 1-inch wide, 4-inch long strips.
- Cut six 1 1/2- x 1 1/2-inch cubes of pineapple and set aside.
- Combine black pepper, paprika, and red pepper.
- Stir until well-blended and set aside.
- Soften the butter at room temperature and whip with garlic and wine until well-combined.
- Set in refrigerator.
- Wrap one half piece of bacon around shrimp body (not tail).
- Set on plate and repeat until all shrimp are finished.
- With all prepared vegetables and shrimp in front of you, take one 12-inch skewer and with the sharp end, stab in the following order: one green bell pepper wedge, beef, red onion wedge, chicken, red bell pepper wedge, bacon-wrapped shrimp (through the main part of the body), red bell pepper wedge, chicken, red onion wedge, beef and green bell pepper wedge.
- Do not shove vegetables, meat and shrimp too close together or they will not cook evenly.
- Place the prepared skewers on a plate in the refrigerator while you prepare the grill to a medium low flame (gas grill low flame, lid open).
- Have a small cup of water ready to sprinkle over the fire if this happens).
- Soak the loaded skewers in Italian dressing for 2 to 3 minutes.
- Place on the grill, sprinkle with seasonings and baste with butter mixture (about 1/2 cup total).
- Serve remainder of butter slightly melted with mixed grill.
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