ROASTED GARLIC STEAK FAJITAS
This fajita marinade rocks. I just came up with this yesterday. I whipped it up last night, let the skirt steak marinade overnight and I'm still savoring the flavor. I used recipe #210046 for the oil and the garlic. I also tossed the peppers and onions in the oil. **Note** Well I finally tried this recipe with chicken and it turned out great. I recommend that if you use chicken over beef. Make sure you leave the chicken breast whole, marinade it overnight and grill it whole, then slice it into strips. Enjoy.
Provided by ROV Chef
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients in a blender except the bell peppers and onion. Blend until smooth.
- Cut skirt steak into smaller steak sized pieces.
- Place steak and marinade in a large freezer bag over night.
- cook steak over a grill or under a broiler or in a cast iron skillet. I use a cast iron grill pan under the broiler.
- When meat is to desired doneness, wrap in foil and let rest for 5 minute.
- while meat is resting, toss sliced bell peppers and onion in the tablespoon f garlic oil and sear in a super freaking hot cast iron skillet.
- Cut meat across the grain on a bias and toss with the peppers, onions and the juices in the foil.
- Serve with -- Wait a minute, if you need this part explained, you don't have an internet hookup under your rock.
- Enjoy.
Nutrition Facts : Calories 563.6, Fat 35.9, SaturatedFat 9.5, Cholesterol 147.4, Sodium 1904.2, Carbohydrate 9.9, Fiber 2.1, Sugar 3.2, Protein 49.4
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
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