East Meets South Of The Border Fajitas Recipes

BARLEY OVER THE BORDER FAJITAS

Steps:

• Slice steak into thin strips.
• Place in gallon storage bag.
• Mix vinegar, olive oil, lemon juice, lime juice, onion powder and salt in small bowl.
• Pour over steak.
• Refrigerate at least one hour, or overnight.
• Soak mesquite chips and wooden skewers in water.
• Cut onions into quarters and place on skewers.
• Cut bell pepper into strips and put on skewers.
• Preheat grill and add mesquite chips.
• Remove steak from bag put on grill.
• Spray or brush olive oil on onions and peppers and place on grill.
• Turn onions and peppers frequently to prevent burning.
• Remove steak when done (8 to 10 minutes per side).
• Serve steak, onions, peppers and salsa on a tortilla.

NEELY'S STEAK FAJITAS

Steps:

• Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
• Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
• Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
• Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
• Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.

EAST MEETS SOUTH OF THE BORDER FAJITAS

Steps:

• 1. In bowl, whisk together marinade ingredients. Reserve and refrigerate 1/2 of mixture for later use. Pour other 1/2 of marinade into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 4 and up to 8 hours, turning occasionally.
• 2. After meat is finished marinating, remove meat. Discard the marinade.
• 3. Heat 1 teaspoon fat in a large nonstick skillet over medium-high heat. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
• 4. Wipe pan dry with paper towel. Add remaining 1 teaspoon fat to pan; heat over medium-high heat. Add beans to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Return beef to pan. Stir in reserved marinade; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat.
• 5. Preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
• 6. Divide beef and bean mixture among warmed tortillas and enjoy.