Grilledbeeffajitaswithavocadopicodegallo Recipes

EASY STEAK FAJITAS

Easy Steak Fajitas image

Tender, juicy, melt-in-your-mouth slices of steak with bell peppers and onion. SO SO GOOD. Serve with tortillas, pico and guacamole.

Provided by Chungah Rhee

Categories entree

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flat iron steak
2 1/2 tablespoons canola oil, divided
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges

Steps:

Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.

GRILLED BEEF FAJITAS WITH PICO DE GALLO

Grilled Beef Fajitas with Pico de Gallo image

These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 bottle (8 oz) zesty Italian dressing
3 tablespoons fajita seasoning
2 beef flank steaks (1 lb each)
12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages), heated as directed on package
Pico de gallo salsa
Shredded Monterey Jack cheese
Guacamole
Lime wedges

Steps:

In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg

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