Marinated Grilled Beef Fajitas Recipes

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GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

Beef top round steak marinated in fajita seasoning is grilled, sliced, and served wrapped in tortillas with grilled peppers and onions and topped with salsa.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 8m

Yield 4

Number Of Ingredients 9

1 (1 ounce) package fajita seasoning mix
1 pound boneless beef top round steak
Reynolds Wrap® Heavy Duty Aluminum Foil
1 medium red or yellow bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into 1/4-inch slices
1 tablespoon vegetable oil
8 (8 inch) flour tortillas
Salsa

Steps:

  • Prepare fajita seasoning mix following package directions and pour over steak. Cover with Reynolds Wrap® Heavy Duty Aluminum Foil and marinate steak 1 to 2 hours.
  • Make a grill pan by shaping two layers of foil over the outside of 13x9x2inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one inch sides. Place on cookie sheet.
  • Preheat grill to high. Remove steak from marinade discard marinade. Add peppers, onion and oil to foil pan. Slide foil pan from cookie sheet onto grill and place steak beside pan on grill.
  • Grill 8 to 10 minutes on high in covered grill. Stir vegetables and turn steak after 5 minutes. Slide foil pan from grill onto cookie sheet. Slice grilled steak into thin strips.
  • Wrap tortillas in foil add to grill to heat while slicing steak. Serve beef, peppers and onions wrapped in warm tortillas with salsa.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69.6 g, Cholesterol 60.3 mg, Fat 18.3 g, Fiber 5.8 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 1386.4 mg, Sugar 5.1 g

GRILLED FAJITAS



Grilled Fajitas image

A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

Steps:

  • In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.

Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.

FAJITAS



Fajitas image

Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 24

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Steps:

  • For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
  • Preheat a ridged grill pan on high heat.
  • Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  • For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  • While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
  • You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
  • Thinly slice the steak against the grain on a diagonal.
  • To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
  • May also be served with sour cream and shredded cheese.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

GRILLED BEEF FAJITAS



Grilled Beef Fajitas image

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 15

Vegetable oil, for grilling
3 cloves garlic, thinly sliced
1 large onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
12 corn or small flour tortillas
1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
Sour cream, for serving
Pickled jalapenos, for serving

Steps:

  • Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
  • Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
  • Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
  • Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
  • Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

GRILLED STEAK FAIJTAS



Grilled Steak Faijtas image

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Provided by Nicole Leggio

Categories     Main Course

Time 5h25m

Number Of Ingredients 19

2 lbs flank steak
2 large limes
1/4 cup + 2 tbsp olive oil
3 large garlic cloves, (grated)
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
2 tsp salt, (divided )
1/2 tsp paprika
2 large bell peppers, (sliced)
1 medium onion, (sliced)
8 small flour tortillas
Sour Cream
Guacamole
Avocado Slices
Tomatoes (diced )
Extra Sour Cream (for serving)

Steps:

  • Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
  • Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
  • Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
  • Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
  • Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 22 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 868 mg, Fiber 3 g, Sugar 4 g

TEQUILA-MARINATED BEEF FAJITAS



Tequila-Marinated Beef Fajitas image

For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro.

Provided by annconnolly

Categories     Mexican

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs skirt steaks
1/2 cup fresh lime juice
1/3 cup corn oil
1 tablespoon oil
1/2 cup tequila
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon fresh ground pepper
3 large garlic cloves, finely chopped
6 small onions, peeled, cut in half
18 flour tortillas
3 cups refried beans

Steps:

  • Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
  • Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
  • Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
  • Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.

MARINATED GRILLED BEEF FAJITAS



Marinated Grilled Beef Fajitas image

With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.

Provided by Karen From Colorado

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup beer
6 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons chopped fresh cilantro
1 lb flank steak
2 teaspoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
8 flour tortillas
salsa
sour cream
guacamole

Steps:

  • Combine beer, lime juice, cumin, chili powder, and cilantro.
  • Add steak to the marinade, turning to coat.
  • Cover and chill for at least 1 hour.
  • Heat oil in a medium skillet.
  • Add bell peppers and onion.
  • Cook, stirring occasionaly until tender.
  • Preheat grill.
  • Remove steak from marinade and grill until med-rare to medium.
  • Let rest for 5 to 10 minutes.
  • Cut steak into thin strips across the grain.
  • Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.

Nutrition Facts : Calories 459, Fat 17.1, SaturatedFat 5.4, Cholesterol 77.1, Sodium 484, Carbohydrate 41.3, Fiber 4.2, Sugar 4.4, Protein 30.7

BEEF FAJITAS



Beef Fajitas image

Categories     Microwave     Beef     Onion     Broil     Quick & Easy     Lemon     Steak     Bell Pepper     Winter     Tortillas     Gourmet

Yield Makes 12 fajitas, serving 6

Number Of Ingredients 12

In the microwave:
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
guacamole and tomato salsa as accompaniments

Steps:

  • Make the marinade:
  • In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
  • Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
  • To assemble a fajita:
  • Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.
  • To warm tortillas:
  • In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
  • In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

BEEF FAJITA MARINADE



Beef Fajita Marinade image

This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!

Provided by Olivia

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 4

Number Of Ingredients 7

⅓ cup fresh lime juice
¼ cup tequila
2 cloves garlic, minced
1 tablespoon chopped cilantro
1 teaspoon dried, crushed Mexican oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper

Steps:

  • Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  • To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g

GRILLED SKIRT STEAK FAJITAS RECIPE



Grilled Skirt Steak Fajitas Recipe image

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.

Provided by J. Kenji López-Alt

Categories     Mains

Yield 6

Number Of Ingredients 19

For the Steak Fajita Marinade:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) lime juice, from 6 to 8 limes
1/2 cup (120ml) canola oil
1/4 cup (55g) packed brown sugar
1 tablespoon chili powder (see note)
3 medium cloves garlic, finely minced (about 1 tablespoon)
2 teaspoons ground cumin seed
2 teaspoons freshly ground black pepper
2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces
For the Fajitas:
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 white or yellow onion, cut into 1/2-inch slices
12 to 16 fresh flour or corn tortillas, hot
1 recipe guacamole , for serving, if desired
1 recipe pico de gallo , for serving, if desired
Sour cream, shredded cheese, and salsa, for serving, if desired

Steps:

  • For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
  • For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
  • For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
  • When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
  • Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
  • Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
  • Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

Nutrition Facts : Calories 840 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 5 g, Protein 50 g, SaturatedFat 11 g, Sodium 907 mg, Sugar 4 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

BEST FAJITA MARINADE



Best Fajita Marinade image

The best fajita marinade recipe is here for you to enjoy! If you're obsessed with fajitas like we are we're sharing the best beef marinade secret with you!

Provided by The Typical Mom

Categories     Entree     Main Course

Time 10m

Number Of Ingredients 9

1 tbsp chili powder
1.5 tsp cumin
1 tsp pepper
1 1/4 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp Sriracha (dry, powdered)
3 tbsp olive oil
1/3 c water (or beef broth)

Steps:

  • Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
  • Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
  • Put mixture into a gallon bag, zip, and store in fridge overnight.

Nutrition Facts : ServingSize 3 oz, Calories 71 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 432 mg

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2019-07-08 Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing. …
From spendwithpennies.com
5/5 (6)
Total Time 4 hrs 30 mins
Category Beef, Dinner, Main Course
Calories 512 per serving
  • Combine beef, lime juice, olive oil, cumin, chili powder, oregano, Worcestershire sauce, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  • Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  • Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.


THE BEST TEX-MEX ARRACHERA FAJITA RECIPE | FOODAL
2016-08-31 First, prep the produce - cut the onion into quarters, mince or press the garlic, and juice the limes. Next, make the marinade. Add the onions, garlic, lime juice, soy sauce, oil, chilies, cumin, paprika, sugar, and salt to a blender and emulsify. Add the skirt steak and the marinade to gallon zip-top bags or a glass-lock type of container, and ...
From foodal.com
4.4/5 (7)
Estimated Reading Time 6 mins
Servings 8


MARINATED BEEF FAJITAS | MEXICAN RECIPES | OLD EL PASO AU
This delicious recipe from Old El Paso™ makes 10 sizzling Fajitas. Tender beef is marinated with our Fajita Spice Mix, lime, Bay leaves and parsley then left to sizzle on the BBQ. Serve this Mexican meal with soft Tortillas, char grilled chilli corn, coriander and our Thick n Chunky Salsa and you're ready to enjoy a Mexican feast!
From oldelpaso.com.au
Category Dinner, Fajitas, Beef


BEEF FAJITAS | SOSCUISINE
2011-03-04 Marinated and grilled strips of beef wrapped in warm tortillas. A very tasty Mexican-American dish that is assembled at the table: always a kid pleaser. Marinade : 8 h Preparation : 10 min Cooking : 20 min 440 calories/serving Add to My Cookbook Add to My Meal Plan Review this recipe Add Private Notes recipe Nutrition Info Reviews ( 31 ) Ingredients. …
From soscuisine.com
5/5 (31)
Category Main Courses/Entrées
Cuisine Mexican
Calories 440 per serving


MOJO MARINATED GRILLED CHICKEN OR BEEF FAJITAS | A HINT OF ...
2009-08-20 The marinated beef/chicken is grilled alongside red peppers and onions (which are splashed with olive oil and lime juice) and then stuffed into homemade (recipe on the way) corn tortillas. Finished off with creamy guacamole and picante salsa, it is a meal fit for a Mexican king. I can’t imagine wanting fajitas any other way! INGREDIENTS Marinade (Mojo): 1 orange, …
From ahintofhoney.com


BOBBY FLAY BEEF FAJITA MARINADE - ALL INFORMATION ABOUT ...
Easy Grilled Steak Fajitas for Two - Life, Love, and Good Food new lifeloveandgoodfood.com. Easy Grilled Steak Fajitas for Two. A few years ago, Iron Chef Bobby Flay Steak, faced off against Father Leo of Plating Grace in a steak fajita challenge with his 30-plus ingredient recipe for Red Curry Marinated Skirt Steak Fajitas.. Flay's recipe included a BBQ rub for the steak, …
From therecipes.info


PAPPASITOS BEEF FAJITA MARINADE RECIPES
Pappasitos Chicken Fajita Marinade Recipe. 2 hours ago 5 hours ago Pappasitos Chicken Fajita Recipe Nutrition Calculation. 2 hours ago Recipe: Pappasito's Fajita Marinade, Salsa, and Butter Dip . 2 hours ago In a food processor add cilantro, celery salt, sugar, garlic, pepper and oregano.Pour in peppers, onions and tomatoes and add 1/2 to 3/4 cup water a little at a …
From tfrecipes.com


BEST FAJITA MARINADE RECIPE BEEF | DEPORECIPE.CO
2022-02-04 Best Fajita Marinade Recipe Beef. Steak fajita marinade isabel eats easy mexican recipes the very best steak fajitas recipe little e jar best fajita marinade for beef the typical mom mexican steak fajitas marinade recipe oh sweet basil. Steak Fajita Marinade Isabel Eats Easy Mexican Recipes The Very Best Steak Fajitas Recipe Little E Jar Best Fajita …
From deporecipe.co


MARINATED GRILLED BEEF FAJITAS - TFRECIPES.COM
Beef top round steak marinated in fajita seasoning is grilled, sliced, and served wrapped in tortillas with grilled peppers and onions and topped with salsa. Recipe From allrecipes.com. Provided by Reynolds Kitchens(R) Categories Trusted Brands: Recipes and Tips Reynolds® Time 8m. Yield 4. Number Of Ingredients: 9
From tfrecipes.com


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