Best 2 Steak Tortillas Recipes
Indulge in the delectable flavors of Steak Tortillas, a symphony of tender steak, grilled vegetables, and tangy sauces, all enveloped in warm, soft tortillas. This versatile dish offers a delightful fusion of Mexican and American cuisines, making it a perfect choice for any occasion. Whether you're craving a quick and satisfying lunch, a flavorful dinner, or an impressive party appetizer, these recipes have you covered. From classic steak tacos to innovative tortilla wraps, discover a world of culinary possibilities that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GRILLED STEAK AND VEGETABLES WITH TORTILLAS
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.
Provided by Mark Bittman
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
- Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
- On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
- Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
- Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you'll be putting them in tortillas.
- Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams
Tips:
- Choose the right cut of steak: For fajitas, skirt steak or flank steak are good choices. They are relatively thin and cook quickly, making them ideal for stir-frying.
- Slice the steak against the grain: This will help to tenderize the meat and make it easier to chew.
- Marinate the steak: Marinating the steak in a flavorful mixture of spices and herbs will help to add flavor and moisture.
- Cook the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside tender and juicy.
- Don't overcook the steak: Steak is best cooked to medium-rare or medium. Overcooking will make the steak tough and chewy.
- Serve the steak with warm tortillas and your favorite toppings: This could include things like guacamole, salsa, sour cream, cheese, and pico de gallo.
Conclusion:
Steak fajitas are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your steak fajitas turn out perfect every time. So next time you're looking for a quick and easy weeknight meal, give steak fajitas a try. You won't be disappointed!
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