Fajita Beef Mixing Bowl and Spoon
Few meals garner the happy sighs of anticipation and the unbridled envy of the rest of the table quite like a giant, sizzling plate of Beefiness Fajitas.
Strips of tender marinated steak, blistered peppers, and caramelized onions piled high into tortillas with all of your favorite Tex-Mex fixin'south, fajitas are a full show-off and super unproblematic to make at home.
Growing upwards, my family went out for Mexican nutrient every Sunday.
Our love runs so deep, we brand the Green Republic of chile Chicken Enchiladas for Christmas dinner (For existent! And I accept an even ameliorate version of that recipe in my cookbook).
We were budget-conscious, which meant that I was only allowed to order the more expensive entrees with steak (like beefiness fajitas and Flank Steak Tacos) as a special treat.
I still remember the server setting a hot, hissing plate of spicy beefiness enchiladas in front end of me.
I felt like I'd won the lottery.
Steak fajitas are easy to make at home, even for the almost outset chefs.
With this tasty beefiness fajita recipe, y'all can strike gold any nighttime of the calendar week!
How to Brand Beef Fajitas
The ii most of import factors to making great fajitas at home are:
- Infuse the steak with flavor. The beef fajitas seasoning and marinade I've included hither have yous covered.
- To become the fajita meat tender. Here's what you demand to know.
Tricks to Tender Fajita Meat
If your beef fajitas are chewy, it is likely because you cut the steak in the wrong management, or because you didn't give it time to properly marinade.
- Cut the Beefiness Confronting the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the management the grain is running. Make your cuts perpendicular to it (this dominion applies if you are making craven fajitas too).
- Marinade with an Acrid. Acids similar citrus juice or vinegar tenderize meat by breaking down its fibers. Even xxx minutes of marinade fourth dimension makes a departure. Don't skip it!
Longer is non necessarily improve when it comes to marinating meat.
- Letting the beefiness sit besides long in the acrid will eventually cause it to break downward too much and it volition have a poor texture.
- Mostly, I find that you can marinate meat for up to 1 24-hour interval with good results; iv to half dozen hours is ideal.
The Ingredients
- Steak. Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.
- Beef Fajitas Seasoning. Cumin, chili pulverization, chipotle chile powder, lime zest and coriander are the cloak-and-dagger to that bold, restaurant-worthy fajita flavor. The mixture is warm, earthy, and has the right corporeality of spice.
- Vegetables. A mixture of bong peppers and onions are the ideal veggies for fajitas. They develop scrumptious flavour, can easily be cut into long strips, and pair well with the beefiness.
- Lime Juice. Adds brightness and zest to the marinade and helps to tenderize the fajita meat.
- Love. Naturally sweetens the marinade and helps the steak caramelize as it cooks.
- Worcestershire Sauce. For that umami goodness.
The Directions
- Mix part of the spices together in a basin with the lime zest.
- Make shallow, diagonal cuts across the steak in two directions.
- Rub the spice mixture onto the steak, and identify it in a ziptop bag.
- Whisk the juice, oil, Worcestershire, and honey together.
- Add together the mixture to the bag and seal. Let marinade for at to the lowest degree 30 minutes. Remove the steak from the handbag, and pat it dry.
- Cook the steak in a cast-iron skillet over medium-high heat for 4 to half-dozen minutes per side. Move it to a cutting board, and allow it rest. Slice information technology across the grain.
- Sauté the vegetables. Add the remaining spices and garlic. Serve as desired and DIG IN!
Storage Tips
- To Store. Refrigerate beef and veggies in an airtight storage container for up to iii days.
- To Reheat. Gently rewarm beef and veggies in a skillet on the stovetop over medium-depression heat.
- To Freeze. Freeze the beef and veggies in an closed freezer-safety storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
- Cut the vegetables upwardly to 1 twenty-four hours in accelerate.
- Marinade the steak the day earlier.
Leftover Ideas
Plough leftover beef fajitas into tasty nachos by serving them over tortilla fries with cheese and other toppings. For a fajita quesadilla, tuck leftovers into a tortilla with cheese. Or, enjoy your leftovers bowl-style by serving them over a bed of Mexican Quinoa or the rice from this Mexican Chicken and Rice.
What to Serve with Beef Fajitas
Appetizers
Mexican Corn Dip
Recommended Tools to Make this Recipe
- Bandage Iron Skillet. My get-to for making beefiness fajitas.
- Sharp Chef's Knife. A sharp, skillful-quality knife will make all the difference.
- Instant Read Thermometer. The all-time way to tell if your beefiness is cooked through.
The Best Cast Iron Skillet
This beautiful bandage atomic number 26 skillet will terminal a lifetime! It's heavy-duty and will accept you from stovetop to oven to table.
Don't sit on that winning lotto ticket—these tender beefiness fajitas hit the jackpot every fourth dimension!
Frequently Asked Questions
How Tin can I Make this Recipe Gluten Free?
Yous tin can easily make these beefiness fajitas gluten free. Just make certain to use a gluten-gratuitous Worcestershire sauce and corn tortillas.
Do I Accept to Make Beef Fajitas with a Cast Iron Skillet?
No, yous do not take to make beef fajitas with a cast atomic number 26 skillet. You lot tin can melt your beef fajitas using a like large, sturdy skillet (make certain it tin can handle medium-high heat) or an outdoor grill.
- two ½ teaspoons footing cumin divided
- i ½ teaspoons chili pulverisation divided
- 1 teaspoon chipotle chile powder
- 1 teaspoon footing coriander
- 1 ½ teaspoons kosher common salt divided
- ane ½ pounds flank steak or skirt steak
- 2 medium limes zest and juice (about one ½ teaspoons zest and ¼ cup juice)
- 4 tablespoons actress-virgin olive oil divided
- i tablespoon Worcestershire sauce
- 1/ii tablespoon love
- 2 cloves garlic minced (well-nigh ii teaspoons)
- 2 scarlet bell peppers seeded and cut into 1/4-inch strips
- 1 green bell pepper seeded and cut into 1/four-inch strips
- one large yellow onion halved and cut into 1/iv-inch strips
FOR SERVING:
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
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In a pocket-size basin, place 2 teaspoons cumin, 1 teaspoon chili powder, ane teaspoon chipotle chile pulverisation, coriander, and 1 teaspoon table salt. Zest the 2 limes directly into a bowl, then stir to combine.
-
Identify the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Echo, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the lesser side of the steak.
-
Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
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In the same bowl you used for the spices (no demand to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
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Pour into the pocketbook with the steak, seal, then plough the bag to coat the steak evenly. Place on a plate or sheet pan and allow rest at room temperature for at to the lowest degree thirty minutes or upward to 1 hour, or refrigerate for up to ane 24-hour interval. Turn the purse periodically to redistribute the marinade. If refrigerating the steak, let information technology come to room temperature prior to cooking.
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When ready to set up the beef fajitas, remove the steak from the marinade, shaking off any backlog. Pat very dry to ensure you become a prissy sear.
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To warm the tortillas, wrap them in foil and identify in a 300 degrees F oven while y'all melt the steak and vegetables.
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Heat one tablespoon of the oil in a large cast-atomic number 26 skillet or like large, sturdy skillet over medium-high oestrus. (If your skillet is non large enough to cook the unabridged piece of steak, cut piece it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting lath, encompass, and let remainder for 10 minutes (the steak's temperature will continue to rising every bit it rests; Practise NOT skip resting or it volition taste dry out). Slice across the grain into thin (ane/2- to 3/4-inch) strips.
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Add together the remaining i tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to plow gilded, virtually 8 minutes.
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Reduce the oestrus to medium. Add together the remaining ane/2 teaspoon cumin, 1/two teaspoon chili pulverisation, and 1/2 teaspoon table salt. Continue to cook until the vegetables completely soften and are starting to caramelize, almost 6 to 8 minutes more.
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Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the oestrus.
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To serve, arrange the meat slices on a large platter and drizzle any juices that accept collected on the cut board over the acme. Identify the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of pick.
- TO STORE: Air-condition beefiness and veggies in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm beefiness and veggies in a skillet on the stovetop over medium-depression oestrus.
- TO FREEZE: Freeze the beefiness and veggies in an airtight freezer-condom storage container for upward to 3 months. Let thaw overnight in the refrigerator earlier reheating.
Serving: one (of 4), without tortillas or toppings Calories: 446 kcal Carbohydrates: 21 thousand Protein: 39 g Fat: 23 chiliad Saturated Fat: half dozen g Polyunsaturated Fatty: ii g Monounsaturated Fat: 14 1000 Cholesterol: 102 mg Potassium: 1003 mg Cobweb: 5 g Saccharide: 10 g Vitamin A: 2381 IU Vitamin C: 117 mg Calcium: 100 mg Atomic number 26: 5 mg
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Source: https://www.wellplated.com/beef-fajitas/
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