Kims Steak Fajitas Recipes

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STEAK FAJITAS WITH ONIONS AND PEPPERS

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14



Steak Fajitas with Onions and Peppers image

Steps:

  • Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
  • Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
  • Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
  • Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
  • Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

1 tablespoon paprika
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds skirt steak
Juice of 3 limes, plus wedges for serving
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping

KIM'S STEAK FAJITAS

This is a great marinade for steak or chicken fajitas. I make them a lot in the summer. When ever i make these my daughter is sure to be home for dinner and always has a few of her friends over.

Provided by Michigan Dreamer

Categories     Mexican

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22



Kim's Steak Fajitas image

Steps:

  • Marinade the steak, red onoin, peppers, and mushrooms, without the lime juice.
  • Add the lime juice about 30 minutes before grilling.
  • Grill; slice them up and serve on flour tortillas with your favorite toppings.

Nutrition Facts : Calories 448.9, Fat 25, SaturatedFat 6.8, Cholesterol 89.2, Sodium 137.9, Carbohydrate 13, Fiber 3.6, Sugar 5.2, Protein 43.5

1/4 cup olive oil
1/3 cup lime juice
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon curry powder (optional)
3 garlic cloves, minced
1/4 cup balsamic vinegar
1/2 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon pepper
1/2 tablespoon paprika
1/2 teaspoon cilantro
1 -2 teaspoon liquid smoke (optional)
1 large red onion, quartered
2 red peppers, quartered
2 green peppers, quartered
4 large portabella mushrooms, gills scraped off
cherry tomatoes (optional)
2 lbs skirt steaks, chicken breast (deboned)
flour tortilla
shredded cheddar cheese
shredded lettuce, any other toppings you like

STEAK FAJITAS

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19



Steak Fajitas image

Steps:

  • Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
  • In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
  • Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
  • Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram

1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 1/4 pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
1/4 cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling

STEAK FAJITAS

Zesty salsa and tender strips of steak make these traditional fajitas extra special. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Steak Fajitas image

Steps:

  • For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Nutrition Facts : Calories 329 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

2 large tomatoes, seeded and chopped
1/2 cup diced red onion
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh cilantro
2 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1 beef flank steak (about 1-1/2 pounds)
1 tablespoon canola oil
1 large onion, halved and sliced
6 whole wheat tortillas (8 inches), warmed
Optional: Sliced avocado and lime wedges

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