**Grilled Beef Fajitas: A Sizzling Fiesta of Flavors**
Savor the tantalizing taste of grilled beef fajitas, a classic Mexican dish that promises an explosion of flavors. Imagine tender strips of marinated flank steak, grilled to perfection and sizzling with a smoky aroma. These delectable morsels are served on warm tortillas, accompanied by an array of toppings that elevate the experience to a culinary fiesta. From the vibrant pico de gallo salsa, bursting with the freshness of tomatoes, onions, and cilantro, to the creamy guacamole, adding a rich avocado flavor, each bite is a harmonious blend of textures and tastes. Roasted bell peppers and onions, caramelized and smoky, add a delightful sweetness and depth of flavor to the fajitas. Whether you prefer a classic marinade or a spicy chili-infused one, the recipes in this article offer a variety of options to tantalize your taste buds. Get ready to embark on a culinary journey that will leave you craving more of these grilled beef fajitas.
GRILLED BEEF FAJITAS
Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
- Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
- Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
- Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
- Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.
GRILLED BEEF FAJITAS
Beef top round steak marinated in fajita seasoning is grilled, sliced, and served wrapped in tortillas with grilled peppers and onions and topped with salsa.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare fajita seasoning mix following package directions and pour over steak. Cover with Reynolds Wrap® Heavy Duty Aluminum Foil and marinate steak 1 to 2 hours.
- Make a grill pan by shaping two layers of foil over the outside of 13x9x2inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one inch sides. Place on cookie sheet.
- Preheat grill to high. Remove steak from marinade discard marinade. Add peppers, onion and oil to foil pan. Slide foil pan from cookie sheet onto grill and place steak beside pan on grill.
- Grill 8 to 10 minutes on high in covered grill. Stir vegetables and turn steak after 5 minutes. Slide foil pan from grill onto cookie sheet. Slice grilled steak into thin strips.
- Wrap tortillas in foil add to grill to heat while slicing steak. Serve beef, peppers and onions wrapped in warm tortillas with salsa.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69.6 g, Cholesterol 60.3 mg, Fat 18.3 g, Fiber 5.8 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 1386.4 mg, Sugar 5.1 g
GRILLED BEEF FAJITAS
This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks.
Provided by LifeIsGood
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
- Peel and slice the onions.
- Remove the seeds from the peppers and slice.
- Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
- Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
- Warm up the tortillas by heating on the grill or in a dry pan on the stove.
- After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
- Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.
GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)
I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night.
Provided by Pokey in San Antonio
Categories Steak
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
- Combine all remaining ingredients.
- Pour over meat and marinate over night (minimum), turning occasionally.
- Arrange coals on along two sides of the grill with a drip pan in the middle.
- Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
- Place meat over drip pan and put the cover on the grill.
- Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
- Let meat rest for 15 minute.
- Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
- Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.
Nutrition Facts : Calories 385.8, Fat 30.9, SaturatedFat 6.3, Cholesterol 53.5, Sodium 769, Carbohydrate 2.1, Fiber 0.9, Sugar 0.1, Protein 24.6
GRILLED BEEF FAJITAS
Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside., In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through., Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Nutrition Facts : Calories 379 calories, Fat 18g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 489mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
GRILLED BEEF FAJITAS
This is a pretty easy and very filling and healthy dinner recipe. Our family loves fajitas, even our most picky eater will eat her veggies when we have fajitas for dinner.
Provided by Stevie Seber
Categories Beef
Time 8h25m
Number Of Ingredients 5
Steps:
- 1. Place steak, peppers, onions and marinade in a 1 gallon resealable food storage bag; seal. Toss to coat; refrigerate several hours or overnight.
- 2. Preheat grill to medium heat. Grill steak, turning once, 8-16 minutes (depending on thickness)or until desired doneness is reached. (145F for medium-rare; 160F for medium) Grill peppers and onions until desired doneness.
- 3. Remove from grill and allow steak to rest 5-10 minutes. Thinly slice steak; slice peppers and onions. Serve with fajita toppings.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your fajitas will taste. Look for flank steak or skirt steak that is well-marinated and thinly sliced. You should also use fresh vegetables and tortillas.
- Cook the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside juicy and tender. You can use a grill, a grill pan, or a cast iron skillet.
- Don't overcook the steak: Beef fajitas are best when they are cooked to medium-rare or medium. Overcooked steak will be tough and chewy.
- Slice the steak against the grain: This will make the steak more tender and easier to chew. You can use a sharp knife or a pair of kitchen shears to slice the steak.
- Serve the fajitas with your favorite toppings: Some popular toppings include grilled onions and peppers, salsa, guacamole, sour cream, and cheese. You can also serve the fajitas with rice or beans.
Conclusion:
Grilled beef fajitas are a delicious and easy-to-make meal that is perfect for any occasion. They are perfect for a quick and easy weeknight dinner, or for a party or potluck. With a little planning, you can have a delicious and healthy meal on the table in no time.
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