MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
BEEF FAJITAS
These tender beef fajitas taste like a restaurant! Learn to make juicy, seasoned steak fajitas at home with this easy recipe.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
- Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
- Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
- In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
- Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
- When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
- To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
- Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
- Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
- Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
- Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
- To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 446 kcal, Carbohydrate 21 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 102 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 16 g
FAJITA SEASONING
This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Provided by Traci Meeds
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 4
Number Of Ingredients 9
Steps:
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 4.6 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 595.8 mg, Sugar 1.4 g
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