BEEF FAJITAS
Steps:
- In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Preheat the grill to high, and preheat the oven to 325 degrees F.
- Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
- Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
- Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
- Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
GRILLED FLANK STEAK FAJITAS RECIPE
Tequila and Soy Marinade and grilled flank steak with cast iron seared peppers and onions.
Provided by Mary Cressler | Vindulge
Categories dinner
Time 2h33m
Number Of Ingredients 20
Steps:
- Combine all marinade ingredients in a 1 gallon baggie and stir to incorporate. Trim the silver skin and excess fat off the flank steak and place in the baggie. Remove the air and seal tightly. Marinate in the refrigerator for two hours.
- Prepare the grill for two zone cooking, or direct/indirect using lump charcoal. Target 500 degrees Fahrenheit over the direct heat. Place cast iron pan over the indirect side while the grill warms up.
- Remove the flank steak from the marinade and discard marinade. Combine the salt, pepper and garlic in a small bowl and season the steak.
- Start by placing the flank steak over direct heat. As soon as you place the flank steak over direct heat, drop all the peppers and onions into the cast iron pan and stir. It will sear and smoke.
- While the peppers and onions cook, sear the steak for four minutes or until you see good grill marks over the direct heat. Flip the flank steak and sear over direct heat for an additional 4 minutes.
- Move the flank steak to the indirect side. At the same time, using high heat gloves, move the cast iron pan over the direct heat and continue to stir the peppers and onions.
- Cook the flank steak over indirect heat until the internal temperature of the flank steak at the thickest part reads 125 degrees F, about 4 - 6 more minutes. Remove the flank and let it rest for 10 minutes.
- While flank is cooking and resting, continue stirring the peppers and onions until they are soft. This should take a total time of 16 - 18 minutes. Likely the flank will be resting while the veggies finish up.
- Remove the cast iron from the grill when the peppers and onions are soft. Slice the flank steak against the grains in thin slices and serve with your favorite toppings.
Nutrition Facts : Calories 390 kcal, Carbohydrate 31 g, Protein 6 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 1279 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
FAJITAS DE RES AL TEQUILA - BEEF FAJITAS WITH TEQUILA
I found this recipe from the internet site - Mexican Hot... Or Not! This recipe is by Karen Hursh Graber. I made this at home and it is very good and easy to make!
Provided by mariposa13
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
- Place the pieces of meat into a non-reactive bowl.
- Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
- Pour over the meat and marinade for 2 hours.
- Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
- Do not allow meat to dry by overcooking.
- Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
- Cut the grilled meat into strips and serve with pepper and onion mixture.
- Serve with warm flour or corn tortillas.
- Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.
Nutrition Facts : Calories 422.9, Fat 29.3, SaturatedFat 7, Cholesterol 98.3, Sodium 492.7, Carbohydrate 6.6, Fiber 1.5, Sugar 2.7, Protein 32.9
GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
BEEF FAJITA MARINADE
This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
Provided by Olivia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
- To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g
BEEF FAJITAS
Steps:
- Make the marinade:
- In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
- Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
- To assemble a fajita:
- Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
- To warm tortillas:
- In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
- In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
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