GRILLED FAJITAS WITH PICO DE GALLO
This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.
Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED BEEF FAJITAS
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
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.
BEEF FAJITAS WITH PICO DE GALLO
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
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
GRILLED BEEF FAJITAS
This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks.
Provided by LifeIsGood
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
- Peel and slice the onions.
- Remove the seeds from the peppers and slice.
- Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
- Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
- Warm up the tortillas by heating on the grill or in a dry pan on the stove.
- After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
- Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.
MESQUITE BEEF FAJITAS WITH PICO DE GALLO
How is it possible to serve up tasty mesquite-marinated beef fajitas with pico de gallo and cheese with just 5 minutes of prep time? Read on to find out!
Provided by My Food and Family
Categories Home
Time 53m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Mix sour cream and 1 Tbsp. of the marinade in small bowl; cover. Refrigerate until ready to use. Pour remaining marinade into large resealable plastic bag. Add steak; seal bag. Turn bag to evenly coat steak with marinade. Refrigerate at least 30 min. or overnight.
- Preheat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 16 to 18 min. or until medium doneness (160°F), turning occasionally.
- Cut steak into thin slices. Serve with tortillas, sour cream mixture, Pico de Gallo and cheese.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
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