Best Spicy Leftover Steak Fajitas Recipes

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GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 beef flank steak (1-1/2 pounds)
1 large onion, cut into wedges
1 medium green pepper, julienned
1 can (4 ounces) chopped green chiles
1/2 cup lemon juice
1/2 cup cider vinegar
1/2 cup vegetable oil
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
12 flour tortillas (6 inches), warmed
1 medium avocado, peeled and sliced, optional
Sour cream, optional

Steps:

  • In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

Nutrition Facts : Calories 466 calories, Fat 22g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

LEFTOVER-STEAK STEAK FAJITAS



Leftover-Steak Steak Fajitas image

not quite sure what to do with that not-so-tender leftover steak? Funny thing, I electric-grilled 4 for Sunday dinner & 2 of 'em turned out cut-butter-with-a-hot-knife tender..the other 2, not so much..thicker cuts..I shoulda known better & adjusted my cooking time! Still, I came up with this really tasty follow-up; hope y'all...

Provided by Cheryl Ross

Categories     Steaks and Chops

Time 1h

Number Of Ingredients 12

leftover grilled steak, sliced thin
1-2 Tbsp olive oil, extra virgin
1 small onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 Tbsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
1/4 c water or beef broth
dash(es) sriracha or other hot sauce
flour tortillas

Steps:

  • 1. I used some pre-fajita-cut veggies, but if you're using the ones as listed here, put them all in a small- to medium-size bowl.
  • 2. I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds.
  • 3. After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute.
  • 4. Add the sliced veggies to the skillet & sautée for another minute.
  • 5. Sprinkle the meat & veggies mixture with some black pepper, crushed red pepper, garlic powder, chili powder, cumin, and a splash of that tomato-free hot chili sauce I can't live without (but also can't spell worth a darn)..Sriracha, I think.
  • 6. Stir it all together, then add about 1/4 cup of water (or beef broth), cover, & let it simmer real low & slow until the steak is tender.
  • 7. Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)

SPICY LEFTOVER STEAK FAJITAS



Spicy Leftover Steak Fajitas image

What to do when you couldn't finish your steak and now your leftovers are sitting in the refrigerator? Here's a tasty solution... this delicious Spicy Leftover Steak Fajitas!

Provided by Francine Lizotte

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 24

1 large leftover grilled steak, cut into thin strips (1/8 - 1/4 inch)
1 1/2 Tbsp olive oil
1/2 large red onion, cut into thin strips (lyonnaise cut)
1/2 large red pepper, cut into thin strips
1/2 large yellow pepper, cut into thin strips
1/2 large poblano pepper, cut into thin strips
1/2 large jalapeño pepper, seeded, ribs removed and minced
2 large cloves garlic, pressed
1/2 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp chipotle chili powder
1/2 tsp smoked paprika
1/2 tsp worcestershire sauce
1/2 tsp freshly ground black pepper (i always use mixed peppercorns), or to taste
1/2 tsp red pepper flakes, or to taste
1/4 c low-sodium beef broth
3-5 dash(es) hot sauce, such as sriracha
1 large lime wedge
flour tortillas, warmed, as needed
1/2 c guacamole, for garnish, or as needed
1/2 c sour cream, for garnish, as needed
1/2 c salsa, for garnish, as needed
1/2 c monterey jack jalapeño cheese, grated, or to taste
1/2 c old cheddar cheese, grated, or to taste

Steps:

  • 1. Moisten steak with a little water, cover with paper towel and microwave it about 90 seconds. Let it cool and slice it at a diagonal angle real thin.
  • 2. In a medium skillet over medium heat, add oil and heat it; sauté onion and peppers for 1 minute or until slightly tender. Add steak and sauté for another minute. Sprinkle mixture with black pepper, crushed red pepper, garlic powder, chili powder, cumin and hot sauce. Stir it all together and then add beef broth. Cover and simmer on low until, steak is tender.
  • 3. Warm tortillas in microwave; set aside. Spoon fajita mixture onto the center tortilla and add toppings of your choice; salsa, sour cream, shredded cheese (Mexicana mixed with Habañero), guacamole, etc...
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=eIl_IF48F0k

SPICY BEEF FAJITAS



Spicy Beef Fajitas image

Categories     Salad     Sauce     Beef

Yield serves 4

Number Of Ingredients 12

8 flour tortillas (6-inch size)
1 tablespoon vegetable oil, such as safflower
2 yellow or red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1 red onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1 to 2 jalapeño chiles, very thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 pound cooked flank steak (see page 194), thinly sliced against the grain
2 tablespoons fresh lime juice
Assorted accompaniments such as sour cream, salsa, cilantro sprigs, and lime wedges

Steps:

  • Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) Wrap in a kitchen towel to keep warm.
  • Heat oil in a large skillet over medium-high. Add bell peppers, onion, garlic, jalapeño, cumin, and coriander; season with salt and pepper. Cook, tossing, until vegetables are tender and browned, 5 to 7 minutes. Add steak and cook until heated through, about 2 minutes. Add lime juice, and stir, scraping up browned bits from bottom of skillet.
  • Serve beef mixture with tortillas and accompaniments, as desired.

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