Flank Steak Fajitas With Spicy Garden Vegetables Recipes

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SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS



Sweet and Spicy Flank Steak Fajitas with Peppers and Onions image

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

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

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