Best Rib Eye Fajitas On The Grill Recipes

GRILLED FAJITAS

Grilled Fajitas image

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

Ingredients

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

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.

RIB-EYE FAJITAS ON THE GRILL

Rib-Eye Fajitas on the Grill image

Provided by Rebecca Rather

Categories Wine Beef Dinner Meat Steak Summer Grill Grill/Barbecue Peanut Free Tree Nut Free

Yield Serves 8 to 12

Number Of Ingredients 17

Ingredients

3 tablespoons soy sauce
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
3 tablespoons Worcestershire sauce
6 cloves garlic, crushed
1 1/2 cups red wine
1/4 cup vegetable oil
5 pounds boneless rib-eye steaks
1 poblano chile
4 Anaheim chiles
8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
Pinch of kosher salt
12 tortillas (flour or corn)
2 large yellow onions, cut in 2-inch-thick slices
Sour cream, for accompaniment
Guacamole (page 255), for accompaniment
Beans a la Charra (page 150), for accompaniment

Steps:

To marinate the meat:
In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
Preheat an outdoor grill; preheat the oven to 250°F. Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat. Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm with the peppers. Remove the steaks from the marinade, drain, and grill according to your preference. Grill the onion slices along with the steak, about 5 minutes per side.
To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole. Beans à la Charra, served in small bowls, is another classic fajita accompaniment.
Variation
Substitute boneless, skinless chicken breasts or shrimp for the beef. Marinate the chicken according to the directions above. For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.