Chuck Roast Beef Fajitas Recipes

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BEEF FAJITAS



Beef Fajitas image

Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don't have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)

Provided by Nagi | RecipeTin Eats

Categories     BBQ     Dinner

Time 30m

Number Of Ingredients 20

1 lb / 500g beef steak ((rump and skirt are ideal) (Note 1))
4 tbsp / 1/4 cup orange juice (, fresh (1 orange))
2 tbsp lime juice
2 garlic cloves (, minced)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp onion powder ((optional))
1 tsp chipotle powder ((Note 2))
1/2 tsp salt
Black pepper
2 - 3 tbsp oil
2 bell peppers/capsicum (, sliced (Note 3))
1 large onion (, halved and sliced (brown, yellow, white))
Salt and pepper
12 tortillas (, small)
Avocado
Cilantro/coriander
Sour cream
Lime wedges
Tomatoes (, sliced, or Pico de gallo)

Steps:

  • Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
  • Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
  • Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
  • Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
  • Remove beef onto a plate and cover loosely with foil.
  • Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
  • Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
  • Slice beef thinly against the grain (Note 5).
  • Serve with warmed tortillas and fixings of choice. (Note 6)

Nutrition Facts : ServingSize 289 g, Calories 392 kcal, Carbohydrate 39.2 g, Protein 30 g, Fat 13.6 g, SaturatedFat 1.2 g, Sodium 36 mg, Fiber 6.6 g, Sugar 4.7 g

BEEF FAJITAS



Beef Fajitas image

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

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

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

SLOW COOKER FAJITAS



Slow Cooker Fajitas image

"I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy," explains Katie Urso of Seneca, Illinois. "Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic."

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 pounds beef top sirloin steaks, cut into thin strips
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
8 teaspoons minced fresh cilantro

Steps:

  • Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.

Nutrition Facts : Calories 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 564mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

BEEF FAJITAS



Beef Fajitas image

These tender beef fajitas taste like a restaurant! Learn to make juicy, seasoned steak fajitas at home with this easy recipe.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h15m

Number Of Ingredients 19

2 ½ teaspoons ground cumin (divided)
1 ½ teaspoons chili powder (divided)
1 teaspoon chipotle chile powder
1 teaspoon ground coriander
1 ½ teaspoons kosher salt (divided)
1 ½ pounds flank steak or skirt steak
2 medium limes (zest and juice (about 1 ½ teaspoons zest and ¼ cup juice))
4 tablespoons extra-virgin olive oil (divided)
1 tablespoon Worcestershire sauce
1/2 tablespoon honey
2 cloves garlic (minced (about 2 teaspoons))
2 red bell peppers (seeded and cut into 1/4-inch strips)
1 green bell pepper (seeded and cut into 1/4-inch strips)
1 large yellow onion (halved and cut into 1/4-inch strips)
Flour or corn tortillas
Chopped fresh cilantro
Sliced fresh avocado
Nonfat plain Greek yogurt or sour cream
Crumbled queso fresco or feta

Steps:

  • In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
  • Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
  • Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
  • In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
  • Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
  • When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
  • To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
  • Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
  • Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
  • Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
  • Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
  • To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 446 kcal, Carbohydrate 21 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 102 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 16 g

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

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