Mesquite Beef Fajitas With Pico De Gallo Recipes

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BEEF FAJITAS WITH PICO DE GALLO



Beef Fajitas With Pico De Gallo image

Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.

Provided by echo echo

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 medium avocado, diced
1 medium tomatoes, diced
1 jalapeno pepper, seeded & diced
1/2 cup minced red onion
1 tablespoon minced fresh cilantro
2 tablespoons light teriyaki sauce
1 1/2 tablespoons lime juice
2 lbs skirt steaks, cut in 4-5 inch x 1/4 inch strips
2/3 cup light soy sauce
1/4 cup lime juice
flour tortilla
sour cream

Steps:

  • Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
  • Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
  • Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
  • Warm tortillas in 325º oven.
  • To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.

Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7

MESQUITE BEEF FAJITAS



Mesquite Beef Fajitas image

My favorite quick and tasty way to make fajitas. Don't forget about marinating at least 30 minutes beforehand. Serve with a side of rice and/or beans.

Provided by TheDancingCook

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs beef, cut into strips, for stir fry
1 (12 ounce) bottle Lawry's mesquite marinade
1 (20 ounce) package flour tortillas
2 green peppers, julienned
2 onions, julienned
1 -2 tablespoon vegetable oil
sour cream (optional)
shredded cheese (optional)
diced tomato (optional)
shredded lettuce (optional)
jalapeno pepper (optional)
salsa (optional)

Steps:

  • Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
  • Julienne peppers and onions.
  • Add oil to pan and heat.
  • Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
  • Remove from heat; serve in warm tortillas with toppings.

Nutrition Facts : Calories 1654.5, Fat 135.2, SaturatedFat 53.3, Cholesterol 168.6, Sodium 951.4, Carbohydrate 80.8, Fiber 6.3, Sugar 6.5, Protein 26.9

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

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

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)



Grilled Mesquite Beef Fajitas (Tex-Mex) image

I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night.

Provided by Pokey in San Antonio

Categories     Steak

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 lbs skirt steaks
1 cup extra virgin olive oil
1 cup red wine vinegar
3 tablespoons dried oregano
3 tablespoons coarse black pepper
3 garlic cloves (minced)
3 teaspoons salt

Steps:

  • Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
  • Combine all remaining ingredients.
  • Pour over meat and marinate over night (minimum), turning occasionally.
  • Arrange coals on along two sides of the grill with a drip pan in the middle.
  • Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
  • Place meat over drip pan and put the cover on the grill.
  • Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
  • Let meat rest for 15 minute.
  • Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
  • Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

Nutrition Facts : Calories 385.8, Fat 30.9, SaturatedFat 6.3, Cholesterol 53.5, Sodium 769, Carbohydrate 2.1, Fiber 0.9, Sugar 0.1, Protein 24.6

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