Best Sizzling Steak Fajitas Recipes

SIZZLING STEAK FAJITAS

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

SIZZLING STEAK FAJITAS

Steps:

• Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
• Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
• Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.

SIZZLING STEAK FAJITAS

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.

SIZZLING STEAK FAJITAS

Steps:

• 1. In medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• 2. Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• 3. Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• 4. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.