Grilled Steak And Vegetables With Tortillas Recipes

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STEAK TORTILLAS



Steak Tortillas image

"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
1 small onion, chopped
1/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1-1/2 teaspoons all-purpose flour
1/2 cup cold water
6 flour tortillas (8 inches), warmed
Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

Steps:

  • In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GRILLED STEAK AND VEGETABLES WITH TORTILLAS



Grilled Steak and Vegetables With Tortillas image

Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.

Provided by Mark Bittman

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 ears of corn, shucked
1 avocado, halved and pitted
8 radishes, trimmed
1 fairly firm mango, peeled and halved
4 limes, halved
1 large zucchini, sliced lengthwise
2 large bell peppers or poblanos, cored and halved
1 bunch scallions, trimmed
1 head romaine lettuce, outer leaves removed, but left whole
Olive oil
Salt and ground black pepper
1 to 1 1/4 pounds rib-eye or strip steak (about an inch thick)
8 to 12 small flour tortillas

Steps:

  • Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
  • Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
  • On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
  • Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
  • Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you'll be putting them in tortillas.
  • Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams

ONE-PAN GRILLED STEAK AND VEGETABLES



One-Pan Grilled Steak and Vegetables image

I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.

Provided by Cindy Anschutz Barbieri

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 (8 ounce) bone-in rib-eye steak
olive oil, or as needed, divided
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
1 Japanese eggplant, sliced into rounds
1 cup halved Brussels sprouts

Steps:

  • Preheat the grill to 350 degrees F (175 degrees C).
  • Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
  • Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
  • Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
  • Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
  • Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 15.1 g, Cholesterol 40.6 mg, Fat 38.1 g, Fiber 8.5 g, Protein 15.2 g, SaturatedFat 8.1 g, Sodium 197.5 mg, Sugar 5.7 g

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.

Provided by Jamesmit

Categories     100+ Everyday Cooking Recipes

Time 3h40m

Yield 6

Number Of Ingredients 12

1 (1 1/4 pound) flank steak
1 tablespoon salt, divided
1 tablespoon ground black pepper, divided
2 limes
½ teaspoon chili powder
1 large green bell pepper, cut into strips
1 large red onion, cut into strips
1 pinch salt and ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 serving olive oil cooking spray
1 (8 ounce) package shredded Mexican cheese blend
1 (10 ounce) package flour tortillas

Steps:

  • Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
  • Put black beans in a small pot on the stove over medium heat to heat through.
  • Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
  • Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they're finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for the grill or grill pan
2 tablespoons plus 1/4 teaspoon chili-lime seasoning, such as Good & Gather™ Chili Lime Seasoning Blend
2 cloves garlic, grated
2 limes
Kosher salt and freshly ground black pepper
Two 8-ounce New York strip steaks, about 1 inch thick, such as Good & Gather™ USDA Choice New York Strip Steak
3 bell peppers (about 1 1/2 pounds), stemmed, seeded and sliced 1/2 inch thick, such as Good & Gather™ Tri-Colored Bell Peppers
1 medium onion (about 8 ounces), halved and sliced 1/2 inch thick
2 tablespoons unsalted butter, at room temperature
Eight 6-inch corn tortillas
Salsa, for serving

Steps:

  • Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
  • Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
  • Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
  • Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
  • Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
  • Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
  • Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
  • Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

GRILLED VEGGIE TORTILLAS



Grilled Veggie Tortillas image

Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that's so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
1 small sweet red pepper, cut in half
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 large tomato, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared pesto
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
4 whole wheat tortillas (8 inches)
1 cup shredded part-skim mozzarella cheese

Steps:

  • Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 785mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

GRILLED STEAK & VEGETABLE WRAPS



Grilled Steak & Vegetable Wraps image

This simple marinade adds remarkable flavor to this quick-and-easy meal from the grill. Feel free to customize these delicious wraps with your favorite grilled fresh vegetables.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

1 beef flank steak (2 lb.)
1/4 cup LEA & PERRINS Worcestershire Sauce
2 Tbsp. oil
1 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. minced garlic
2 cups each zucchini, red and yellow pepper strips (1/2 inch wide)
8 flour tortillas (8 inch)

Steps:

  • Make shallow cross-cuts in both sides of steak; place in shallow dish. Mix next 4 ingredients until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over steak; turn to evenly coat both sides of steak with Worcestershire sauce mixture.
  • Refrigerate 1 hour to marinate, turning after 30 min.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak and vegetables 6 min., turning vegetables after 3 min. Turn steak and vegetables; brush with reserved Worcestershire sauce mixture. Grill additional 5 to 6 min. or until steak is done, turning vegetables after 3 min.
  • Remove steak and vegetables from grill. Let stand 5 min. Meanwhile, grill tortillas just until warmed, turning once.
  • Cut steak across the grain into thin slices; place on tortillas. Top with vegetables; roll up.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

GRILLED STEAK FAJITAS [& GARLIC BUTTER]



Grilled Steak Fajitas [& Garlic Butter] image

Our grilled steak fajitas with Garlic Butter recipe featuring an easy-to-make Tex Mex style seasoning!

Provided by Jimmy Watts

Categories     Main Course

Time 55m

Number Of Ingredients 15

1.5 lb skirt steak (can substitute flank steak)
8 flour tortillas (can substitute corn)
1 avocado (sliced)
1/2 cup green bell pepper (julienned)
1/2 cup yellow onion (julienned)
Optional toppings: shredded cheese, salsa, guacamole, sour cream, sliced jalapeños
lime wedges (to garnish)
1/2 tbsp garlic powder
1/2 tbsp cumin
1/2 tbsp oregano
1/2 tbsp paprika
1/2 tbsp chili powder
1/2 tbsp kosher salt
4 tbsp butter
2 cloves garlic

Steps:

  • Mix rub ingredients together in a small bowl. Coat the skirt steak with the rub mixture evenly and thoroughly
  • (Optional) Let the seasoned beef rest at room temperature for about 30 minutes
  • Preheat your grill to 400ºF
  • Sear both sides of the beef on your grill, about 4 minutes per side
  • After searing, move your beef to an elevated rack to finish cooking to desired doneness. (I like medium doneness on steak fajitas so I finish on the rack only for about 2 minutes)
  • Remove beef from heat and allow to rest for 10 minutes before slicing
  • Add onions and bell pepper to sauté pan with a splash of olive oil. Sauté veggies over medium heat for about 8 minutes or until they begin to soften
  • In a small saucepan, melt butter and mince garlic into the butter after butter has liquified (you can also melt the butter in the microwave if you prefer)
  • Alive the beef into thin slices, cutting against the grain
  • Serve immediately on warm flour or corn tortillas. Add veggies and avocado slices
  • Squeeze lime wedges over the steak and add garlic butter. Serve alongside optional toppings. Enjoy!

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