Flank Steak And Rajas Fajitas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLANK STEAK IN FAJITA MARINADE



Flank Steak in Fajita Marinade image

Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.

Provided by diner524

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup lime juice
1/2 cup vegetable oil
1/3 cup onion, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime zest, freshly grated
1 teaspoon jalapeno pepper, finely chopped seeded
1/4 teaspoon ground pepper
1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
12 (8 inch) flour tortillas, warmed
sour cream, if desired
guacamole, if desired

Steps:

  • Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
  • Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
  • Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
  • To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

Nutrition Facts : Calories 739.5, Fat 38.7, SaturatedFat 8.7, Cholesterol 46.5, Sodium 776.3, Carbohydrate 63.2, Fiber 4.4, Sugar 4.2, Protein 34

EASY FLANK STEAK FAJITAS



Easy Flank Steak Fajitas image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream

Steps:

  • Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
  • Marinate in the refrigerator 30 minutes to 1 hour.
  • Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
  • Wrap tortillas tightly in heavy duty aluminum foil.
  • Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
  • Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g

FAJITAS WITH MARINATED FLANK STEAK AND RAJAS



Fajitas with Marinated Flank Steak and Rajas image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

1 (2 pound) flank steak
1 cup (jarred or canned) pickled jalapenos, including the onions and carrots that come in the jar or can
Salt and freshly ground black pepper
1 medium white onion, sliced 1/2-inch thick, keeping the rings together
2 tablespoons olive oil
4 poblano chiles
2 jalapeno chiles
1 garlic clove, peeled and thinly sliced
1/2 teaspoon dried Mexican oregano
Flour tortillas, guacamole and pico de gallo, for serving

Steps:

  • Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
  • Preheat a grill or grill pan to medium-high.
  • Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
  • Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
  • Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.

FLANK STEAK AND RAJAS FAJITAS



Flank Steak and Rajas Fajitas image

Provided by Aarón Sánchez

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 2-pound flank steak
1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can)
Kosher salt and freshly ground pepper
1 medium white onion, sliced crosswise 1/2 inch thick, rings kept together
2 tablespoons extra-virgin olive oil, plus more for brushing
4 poblano peppers
2 fresh jalapeno peppers
1 clove garlic, chopped
1 teaspoon dried oregano
Flour tortillas, guacamole and pico de gallo, for serving

Steps:

  • Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
  • Preheat a grill or grill pan to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest.
  • Secure each onion slice horizontally with a wooden skewer. Brush the onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the poblanos and jalapenos into strips. Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
  • Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.

GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS



Grilled Skirt Steak Tacos with Roasted Poblano Rajas image

Provided by Rick Bayless

Categories     Beef     Onion     Pepper     Lime     Fall     Grill/Barbecue

Yield Makes 12 tacos, serving 4 as a light meal

Number Of Ingredients 9

2 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)
3 garlic cloves, peeled and roughly chopped
3 tablespoons fresh lime juice
1/4 teaspoon cumin, preferably freshly ground
Salt
1 pound beef skirt steak, trimmed of surface fat as well as the thin white membrane called "silverskin"
Vegetable or olive oil for brushing or spritzing the onions and meat
A small bowlful of lime wedges for serving
12 warm, fresh corn tortillas (See how to reheat corn tortillas )

Steps:

  • 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
  • 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
  • Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
  • While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
  • 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
  • 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
  • Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.

GRILLED MARINATED FLANK STEAK FAJITAS RECIPE



Grilled Marinated Flank Steak Fajitas Recipe image

These flank steak fajitas won't need much more than a squeeze of lime, some chopped onions and cilantro, and a bit of fresh salsa.

Provided by J. Kenji López-Alt

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 15

1/4 cup (60ml) soy sauce
1/4 cup (60ml) lime juice
4 medium cloves garlic
2 tablespoons sugar
1 tablespoon dried ground ancho chile (or 1 tablespoon chili powder)
1 tablespoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro leaves and tender stems, divided
1/3 cup (80ml) canola or other neutral oil
2 1/2 pounds flank steak (about 1 whole flank steak)
1 large yellow onion, finely diced
12 to 16 flour tortillas, warmed
2 whole limes, cut into wedges
Salsa, sour cream, and/or guacamole for serving

Steps:

  • In a medium bowl, whisk together soy sauce, lime juice, garlic, sugar, ground chile, oregano, cumin, cayenne, and 2 tablespoons cilantro until sugar is dissolved. Slowly add oil while whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate in the refrigerator, turning occasionally, for at least 1 and up to 12 hours.
  • Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate , then place flank steak over hot side of grill. Cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until thickest part of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
  • Slice steak thinly across the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, remaining chopped cilantro, lime wedges, and salsa as desired.

Nutrition Facts : Calories 727 kcal, Carbohydrate 76 g, Cholesterol 112 mg, Fiber 6 g, Protein 51 g, SaturatedFat 7 g, Sodium 922 mg, Sugar 3 g, Fat 23 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g

More about "flank steak and rajas fajitas recipes"

SHEET PAN STEAK FAJITAS RECIPE | WITH FLANK STEAK AND ...
sheet-pan-steak-fajitas-recipe-with-flank-steak-and image
2017-08-13 Place the prepared steak on a sheet pan and set aside. Drizzle prepared vegetables with remaining 1/2 tablespoon olive oil and toss with …
From diethood.com
Cuisine Mexican
Total Time 30 mins
Category Dinner
Calories 300 per serving
  • Cut a large piece of aluminum foil; set steak in the center of the foil and fold up the sides so it holds in the juices.


MEXICAN STEAK FAJITAS MARINADE (+ STEAK FAJITAS RECIPE ...
mexican-steak-fajitas-marinade-steak-fajitas image
2017-10-17 What’s the Best Steak for Fajitas? We use flank steak in this recipe, but top round steak is a very lean cut of beef, plus it packs plenty of fresh …
From ohsweetbasil.com
Ratings 88
Calories 337 per serving
Category 100 + BEST Easy Beef Recipes For Dinner
  • In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
  • If you wish to cook the flank steak whole, add it to the marinade, cover or seal, and refrigerate for 2-24 hours. Otherwise, slice the meat against the grain very thin and add to the marinade.


FLANK STEAK FAJITAS - SAVOR THE BEST
2018-11-23 Place steak in a shallow dish and pour the marinade over the steak. Cover with plastic wrap and refrigerate for at least 4 hours, turning the steak occasionally. Preheat the …
From savorthebest.com
4.9/5 (8)
Total Time 40 mins
Category Main Dish
Calories 383 per serving
  • Add the beer, half of the cilantro leaves, lime juice, oil, chipotle peppers, garlic, honey, cumin salt and pepper to a food processor or blender and process until ingredients are finely chopped. Place steak in a shallow dish and pour the marinade over the steak. Cover with plastic wrap and refrigerate for at least 4 hours, turning the steak occasionally.
  • Preheat the broiler for 5 minutes.. Remove the flank steak from the marinade and blot dry with a paper towel, brush lightly with olive oil on both sides. Place the steak on a baking sheet and transfer to the upper rack of the oven about 4-inches from the broiler unit. Broil for 6-8 minutes, flip and broil for 4-6 additional minutes for medium rare. If you want the steak to be medium or well done, add an additional 2 to 4 minutes of cook time. Transfer the broiled steak to a cutting board, cover to rest while cooking the vegetables.
  • In a large skillet heat the oil, add the onion and cook for about 1 minute; add the sliced peppers and cook until tender and crisp. Add the remaining 1/2 cup of the cilantro leaves and toss with the vegetables. Transfer to a serving platter. Thinly slice the flank steak and add to the platter with the vegetables.


FLANK STEAK FAJITAS RECIPE | SPARKRECIPES
Flank Steak Fajitas Flank Steak Fajitas Minutes to Prepare: 20. Minutes to Cook: 25. Number of Servings: 6. Ingredients. Flank Steak, 2 pounds Onion, 2 medium Peppers & Onions, frozen mix (1 bag ~560 grams) Fajita Seasoning . Directions. Cut the flank steak across the grain for tenderness (approximately 1/4 inch). In one skillet add frozen veggies and fresh onions (no oil …
From recipes.sparkpeople.com
5/5 (2)
Calories 281 per serving
Servings 6


INTERIOR DESIGN: MEMORIAL DAY PICNIC RECIPES: FRIED ...
Memorial Day Picnic Recipes: Fried Chicken, Avocado Salad, Lady Marmalade Chicken Salad & Flank Steak and Rajas Fajitas Courtesy of Food Network Photo By: Matt Armendariz Happy Memorial Day Friends, Boneless, skinless chicken cooks much faster than meat with the bone in. This way, you'll have a platter of hot fried chicken ready to feed a crowd in no time. Get the …
From interiordesign4less.blogspot.com


FLANK STEAK GRILLED BEEF FAJITAS - COOKEATSHARE
Trusted Results with Flank steak grilled beef fajitas. Cooks.com - Recipes - Grilled Steak Fajitas GRILLED FAJITAS.Combine dressing and chilies. Pour mixture over steak. ... Grill flank steak 3 to 4 ... thin strips. Assemble Fajitas by placing .... Flank Steak Fajitas Recipe : Sunny Anderson : Food Network. Food Network invites you to try this Flank Steak Fajitas recipe …
From cookeatshare.com


FAJITAS WITH MARINATED FLANK STEAK AND RAJAS RECIPE AARON ...
The best 3 wines to pair with FAJITAS WITH MARINATED FLANK STEAK AND RAJAS RECIPE AARON SANCHEZ FOOD NETWORK are below. Enjoy any of these with confidence: 1) White: German Riesling . 2) White: Californian Chardonnay. 3) Red: Amarone. How we paired them… You chose Fajitas with marinated flank steak and rajas recipe aaron sanchez food …
From delipair.com


FLANK STEAK QUESADILLA RECIPE - ALL INFORMATION ABOUT ...
Grilled Flank Steak Quesadilla Recipe - Mission Foods top www.missionfoods.com. Grill flank steak for 3 to 5 minutes per side or until instant-read thermometer reads 140°F to 145°F for medium, or until cooked as preferred. Let stand for 10 minutes; slice thinly against the grain. Step 3: Add Tortilla Toppings Sprinkle half of the cheese over 4 tortillas.
From therecipes.info


MARINATED FLANK STEAK FOR FAJITAS RECIPES
Marinated Flank Steak For Fajitas Recipes MARINATED STEAK & PEPPER FAJITAS. These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas . Provided by Taste of Home. Categories Dinner. Time 45m. Yield 8 servings. Number …
From tfrecipes.com


FLANK STEAK AND RAJAS FAJITAS RECIPE
Flank steak and rajas fajitas recipe. Learn how to cook great Flank steak and rajas fajitas . Crecipe.com deliver fine selection of quality Flank steak and rajas fajitas recipes equipped with ratings, reviews and mixing tips. Get one of our Flank steak and rajas fajitas recipe and prepare delicious and healthy treat for your family or friends ...
From crecipe.com


27 BEST FAJITA RECIPES | EASY FAJITA RECIPE IDEAS ...
2021-08-16 Packed with peppers, onions and the protein of your choice, fajitas are always welcome on the dinner table. These recipes, which include beef, chicken and seafood options, are sure to please on a busy weeknight — or a special occasion.
From carrot.recipes.does-it.net


FAJITAS WITH MARINATED FLANK STEAK AND RAJAS RECIPES
Try Fajitas with Marinated Flank Steak and Rajas, Flank Steak Fajitas, and Flank Steak Fajitas for similar recipes. Prep Time 85 Min. Servings 6 People. Ingredients. 1 2-pound flank steak Flour tortillas, guacamole and pico de gallo, for serving 1 clove garlic, chopped 1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can) 2 fresh …
From tfrecipes.com


FLANK STEAK AND RAJAS FAJITAS | RECIPE | FAJITA RECIPE ...
Apr 11, 2012 - Get Flank Steak and Rajas Fajitas Recipe from Food Network. Apr 11, 2012 - Get Flank Steak and Rajas Fajitas Recipe from Food Network. Apr 11, 2012 - Get Flank Steak and Rajas Fajitas Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


FLANK STEAK FAJITAS RECIPE
Flank steak fajitas recipe. Learn how to cook great Flank steak fajitas . Crecipe.com deliver fine selection of quality Flank steak fajitas recipes equipped with ratings, reviews and mixing tips. Get one of our Flank steak fajitas recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


FLANK STEAK AND RAJAS FAJITAS! - TIMWILSON | FOOD ...
Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo. Photograph by Kat Teutsch
From m.vingle.net


AARóN SáNCHEZ FLANK STEAK AND RAJAS FAJITAS RECIPE | EAT ...
Aarón Sánchez flank steak and rajas fajitas from Food Network Magazine, May 2012 (page 146) by Aaron Sanchez Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's ; Getting Started; Member Benefits; Search. Indexed Books; Popular …
From eatyourbooks.com


Related Search