Chilis Steak Marinade And Fajitas Recipe 45

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GRILLED STEAK FAJITAS (CHILI'S COPYCAT) RECIPE



Grilled Steak Fajitas (Chili's Copycat) Recipe image

Make restaurant-style fajitas in your own kitchen with this Chili's Fajita Copycat recipe! The fresh homemade marinade is the key to this yummy meal!

Provided by Kim Purvis

Categories     MAIN DISH

Time 2h45m

Number Of Ingredients 16

2lb Flank Steak
1/3 cup fresh Lime Juice
2 tbsp vegetable or olive oil
2 cloves of garlic (minced)
1/2 tsp ground Cumin
2 tbsp brown sugar (or honey)
1/2 tsp black pepper
1 tsp salt
2 sliced bell peppers
1 sliced sweet onion
2 tbsp vegetable oil
1 cup pico de gallo
1 cup shredded cheddar cheese
1 cup guacamole
1 cup sour cream
2 tsp fresh cilantro (minced)

Steps:

  • Marinade beef and chicken separately. Not together in the same bag. Combine all of the ingredients of the marinade in a mixing bowl, pour out 1/3 of the mixture, and reserve it for later. Add beef or chicken to a large gallon zip lock bag. Pour the marinade over the meat. Seal the bag tightly and chill in the refrigerator in a dish overnight or for at least 2 hours.
  • Preheat grill or stovetop grill on high heat.
  • Heat a skillet over med/high heat.
  • Saute onions and peppers in 1 tbsp of oil for 5 minutes.
  • Pour reserved marinade over the mixture over the onions and peppers. Add a pinch of pepper. Saute until onions are translucent and dark on the edges, around 4-5 minutes. Salt to taste. Set aside.
  • Ona BBQ grill your meat until a thermometer gives you the correct safe to eat food temperature. About 4-5 minutes per side. Steak is 145˚ with a 5-10 minute rest time, Poultry is 165˚.
  • When the meat is done slice it into thin strips against the grain.
  • Wrap tortillas in moist paper towels and steam them in the microwave for 30 seconds.
  • Serve immediately with pico de gallo, cheese, sour cream, guacamole and cilantro.
  • While meat and onions are cooking heat a separate skillet (cast iron if possible) over high heat. Add meat and onions to the pan and they will sizzle! Serve immediately.

Nutrition Facts : ServingSize 2 cups, Calories 691 kcal, Carbohydrate 31 g, Protein 35 g, Fat 50 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1286 mg, Sugar 18 g, UnsaturatedFat 27 g

COPYCAT CHILI'S STEAK FAJITAS



Copycat Chili's Steak Fajitas image

If you love the steak fajitas at Chili's but don't want to leave the house (or spend the money), then this recipe is for you! It's a clone of the popular dish, and it tastes just like the real thing.

Time 8h2m

Yield 6

Number Of Ingredients 13

Marinade
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon ground ginger
1 cup water
Fajitas
2 pounds sirloin or flank steak
1 red bell pepper, seeded and cut in thin strips
1 green bell pepper, seeded and cut in thin strips
1 onion, thinly sliced
6 flour tortillas, heated

Steps:

  • Combine the soy sauce, honey, Worcestershire sauce, garlic, ginger, and water in a non-reactive container or zip-top plastic bag. Mix well then remove 1/4 cup of the sauce and set aside. Add the beef to the container. Turn to coat the beef in the marinade and refrigerate it overnight. When ready to cook the fajitas, heat a cast iron skillet over medium-high heat. Drain the meat from the marinade and slice it into 1/4-inch strips. Place the meat, bell peppers, and onion on the hot skillet and cook, stirring frequently, until the meat is the desired doneness and the vegetables are cooked and charred. Drizzle the meat and veggies with the reserved sauce as needed to keep it from sticking. Serve the steak fajitas with warmed flour tortillas and any desired toppings such as guacamole, cheese, pico de gallo, sour cream, etc.

Nutrition Facts :

CHILIS STEAK MARINADE AND FAJITAS



Chilis Steak Marinade And Fajitas image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 13

2 lb Flank steak
1 Onion thinly sliced
3 c Soy sauce
2/3 c Honey
sprigs Cilantro optional
1 Red bell pepper
1/4 c Worcestershire Sauce
1 tb Ground ginger
1 Green bell pepper
2 c Water
Tortillas optional
2 ts Garlic minced
rice Hot, cooked, optional

Steps:

  • FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (7 1/2 cups) Yields 4 servings without salsa and rice. Each serving: 333 calories; 127 mg sodium; 85 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 35 grams protein; 0.40 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe from Chilis Bar & Grill Formatted for Mastercook by Lynn Thomas - [email protected]

Nutrition Facts : Calories 510 calories, Fat 16.333315277842 g, Carbohydrate 36.3189552785423 g, Cholesterol 78.4 mg, Fiber 2.22431861592548 g, Protein 54.2982554167652 g, SaturatedFat 6.72768255557651 g, ServingSize 1 1 Serving (472g), Sodium 3311.00126111146 mg, Sugar 34.0946366626168 g, TransFat 2.32983772224058 g

CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)



Chili's Steak Marinade And Fajitas Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 15

CHILI'S STEAK MARINADE:
2 pounds flank steak, skirt or sirloin
Chili's Steak Marinade (see below)
1 red bell pepper
1 green bell pepper
1 onion thinly sliced
Cilantro sprigs (optional)
Hot cooked rice (optional)
Tortillas (optional)
3 cups soy sauce
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
2 cups water

Steps:

  • FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.

STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)



Steak Fajitas (Citrus Garlic Chile Marinated Skirt Steak) image

This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.

Provided by BecR2400

Categories     Steak

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon orange zest
1 tablespoon grated lemon, rind of
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon ground arbol chile (or chile powder)
1/2 teaspoon salt
2 lbs skirt steaks (or flank steak)
6 soft flour tortillas, warmed
pico de gallo
sour cream (for garnish)

Steps:

  • Make marinade:.
  • Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
  • Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
  • Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
  • Makes 6 servings.
  • NOTE: Time does not include marinaing time.

Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2

CHILI'S STEAK OR SHRIMP FAJITAS RECIPE - (3.5/5)



Chili's Steak or Shrimp Fajitas Recipe - (3.5/5) image

Provided by calypan

Number Of Ingredients 10

1 cup soy sauce
1/4 cup honey
1 T. worcestershire sauce
1 tsp. minced garlic
1 tsp. ground ginger
1 cup water
2 lbs. flank steak and/or shrimp
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, sliced

Steps:

  • Mix together all sauce ingredients. Marinate steak overnight (shrimp only about 45 min), reserving 1/4 cup. Drain meat and slice into thin strips. Heat skillet over med. high heat. Add drained meat, peppers and onions. Stir fry just until done, adding reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.

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