Best Sweet And Spicy Steak Fajitas With Corn And Mushrooms Recipes

Sweet-and-Spicy Beef Fajitas image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 10

1 1/2 pounds beef boneless sirloin steak
1 tablespoon vegetable oil
3/4 cup Old El Paso™ salsa (any variety)
1/3 cup ketchup
1 to 2 tablespoons packed brown sugar
1 tablespoon Dijon mustard
6 Old El Paso™ flour tortillas (8 inches in diameter)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired

Steps:

Cut beef into beef strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)
Heat 12-inch skillet or wok over high heat. Add oil; rotate skillet to coat side.
Add beef; stir-fry 2 to 3 minutes or until golden brown; drain. Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2 minutes or until hot. Serve in tortillas with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg

Sweet-and-Spicy Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons coarsely ground pepper
1 tablespoon ancho chile powder
1 tablespoon kosher salt
6 tablespoons dijon mustard
1/4 cup honey
2 tablespoons horseradish, drained
6 fresh mint leaves, finely chopped
Kosher salt and freshly ground pepper

Steps:

Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
Whisk all of the ingredients in a bowl.
Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

Sweet and Spicy Flank Steak Fajitas with Corn and Mushrooms image

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
1 lime, juiced
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced pickled jalapenos, salsa, shredded pepper Jack cheese

Steps:

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.

Spicy Steak Fajitas - Mexico image

Provided by Baby Kato

Categories Meat

Time 14m

Yield 2 serving(s)

Number Of Ingredients 13

2 flour tortillas, Soft Taco Size
4 tablespoons lime juice
8 ounces steak, thinly sliced
2 teaspoons olive oil
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 cup red onion, sliced
1 1/2 teaspoons red pepper flakes, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup salsa (your favorite)
4 tablespoons sour cream
2 tablespoons avocados, mashed

Steps:

Combine lime juice and flank steak.
Heat olive oil in nonstick skillet; saute steak 1 minute.
Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
3. Spoon into warm flour tortilla.
Serve with salsa, sour cream and avocado.