Beermarinadeforfajitas Recipes
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
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
BEER MARINADE FOR FAJITAS
Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!
Provided by Julesong
Categories Vegetable
Time 5m
Yield 1 batch marinade
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
- Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
- This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
- Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)
JUICY & FLAVORFUL BEER MARINATED STEAK
How to mix a beer marinade for steak that will infuse the beef with flavor and add juiciness to leaner cuts. Tips for tweaking the ingredients to vary the flavor base.
Provided by CraftBeering
Categories Cooking with Beer
Time 15m
Number Of Ingredients 12
Steps:
- Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
- Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
- Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
- Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
- Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.
Nutrition Facts : Calories 679 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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BEER MARINATED FLANK STEAK FAJITAS - HOW SWEET EATS
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5/5 (9)Category Main CourseCuisine MexicanTotal Time 30 mins
- Place the flank steak in a baking dish or resealable bag. Place the peppers and onions in another dish or bag.
- In a large bowl, whisk together the beer, oil, lime juice, sugar, worcestershire sauce, lime juice cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the beef and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for a few hours or even overnight. Toss the steak and peppers every so often to coat in the marinade.
- Heat the grill on the highest setting. Create two foil packets – I like to use two sheets of foil for each. Divide the peppers and onions between the foil packets, folding the edges of the foil up slightly. Cover the tops with a third piece of foil.
- Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
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- MARINADE: In the small bowl, stir together all of the marinade ingredients, set aside about 1/2 cup for the sauce, then pour the rest over the flank steak in the gallon bag. Seal well and turn the bag over a few times to make sure the marinade fully coats the steak. Set in the refrigerator to chill overnight.
- Heat the oil in the skillet over medium to medium high heat. Add the peppers and onions and cook while stirring occasionally until they are soft and shiny with browned and blackened edges, about 5 to 8 minutes.
- While the peppers and onions cook, preheat the grill. Discard the marinade and cook the steak to medium rare, about 8 minutes on each side, or longer as preferred. Remove from the grill, cover with foil, and allow to stand for 5 minutes while the juices settle in the meat.
- Bring the 1/2 cup of reserved marinade to a boil, then remove from heat. Cut the steak diagonally across the grain in thin slices. Place the steak, peppers, and onions on a serving platter and drizzle the heated marinade over the meat. Serve immediately.
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- Chunk up the chicken breasts into pieces the right size to put on BBQ skewers, I like to use my kitchen shears and just drop the chicken right into a plastic bag. This is one situation where I will buy the boneless skinless breast, it’s just so simple not having to de-bone, and I found a butcher that has a great price on them.
- Next mix up all the items for the marinade in a bowl and then pour it over the chicken. I like to marinate in plastic bags because it makes it easy to give everything a stir once in a while. I let the chicken marinate for at least 3 hours or as long as 12 in the refrigerator.
- While your grill heats up thread the chicken onto skewers, if you are using wood skewers be sure they have been soaked in water to keep them from burning, don’t over crowd the chicken. Discard the left over marinade. Now it’s also time to prep any veggies you are going to grill to go in your fajitas. I keep it simple: oil, adobo spice, and pepper on my grilled veggies.
- Once your grill is at temperature it’s time to cook. Place the skewers onto the hot grill (or under a hot broiler). Flip them once. You will know the skewers are ready to flip when they release from the grate with only a gentle pull. If you have to tug on them they are not ready to flip wait another minute. The sturdy veggies like peppers and onions will also take a few minutes per side, tender veggies like green onion will only need to be only the grill long enough to pick up grill marks. Wrap your tortillas in heavy duty foil and then place them on the top rack of the grill to heat them (photo on right ), flip them once. The tortillas will take about 5-10 minutes to heat.
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