Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 fajitas (with 1/2 cup filling) eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 fajitas (with 1/2 cup filling) each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 fajitas (with 1/2 cup filling) each
Yield:
4 servings, 2 fajitas (with 1/2 cup filling) each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSteak & Marinade3fresh jalapeño peppers, stems and seeds removed1small onion, quartered¼cupfresh cilantro¾cupbeer, pale ale or lager½cupItalian salad dressing (see Tips)⅓cuplime juice1tablespoonWorcestershire sauce1 ½teaspoonsgarlic powder1teaspoonsalt½teaspoonground cumin1bay leaf1poundskirt steak (see Tips)Fajita Vegetables1tablespooncanola oil3New Mexican green chiles or poblano peppers (see Tips), seeded and cut into 1/2-inch strips1medium onion, halved and cut into 1/2-inch-wide strips⅛teaspoonsalt86-inch flour tortillas, heated
Cook Mode(Keep screen awake)
Ingredients
Steak & Marinade
3fresh jalapeño peppers, stems and seeds removed
1small onion, quartered
¼cupfresh cilantro
¾cupbeer, pale ale or lager
½cupItalian salad dressing (see Tips)
⅓cuplime juice
1tablespoonWorcestershire sauce
1 ½teaspoonsgarlic powder
1teaspoonsalt
½teaspoonground cumin
1bay leaf
1poundskirt steak (see Tips)
Fajita Vegetables
1tablespooncanola oil
3New Mexican green chiles or poblano peppers (see Tips), seeded and cut into 1/2-inch strips
1medium onion, halved and cut into 1/2-inch-wide strips
⅛teaspoonsalt
86-inch flour tortillas, heated
DirectionsTo marinate steak: Place jalapenos, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.To grill steak: Preheat grill to medium-high.Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until shimmering. Add chiles and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain–this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table.TipsBottled Italian salad dressing is a tasty (and convenient) part of the fajita marinade. For a healthy choice, pick dressing with a short ingredient list including canola or olive oil.Thin, flavorful skirt steak–a relatively inexpensive, thin, long cut with a rich, beefy flavor–is so often used for fajitas that it’s sometimes referred to as fajita steak. It stays tender if cooked quickly. If overcooked, it can be tough. Skirt steak is becoming more widely available, but it’s a good idea to call ahead to make sure your market has it or ask the butcher to order it for you.New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.Originally appeared: EatingWell Magazine, September/October 2013
Directions
To marinate steak: Place jalapenos, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.To grill steak: Preheat grill to medium-high.Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until shimmering. Add chiles and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain–this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table.TipsBottled Italian salad dressing is a tasty (and convenient) part of the fajita marinade. For a healthy choice, pick dressing with a short ingredient list including canola or olive oil.Thin, flavorful skirt steak–a relatively inexpensive, thin, long cut with a rich, beefy flavor–is so often used for fajitas that it’s sometimes referred to as fajita steak. It stays tender if cooked quickly. If overcooked, it can be tough. Skirt steak is becoming more widely available, but it’s a good idea to call ahead to make sure your market has it or ask the butcher to order it for you.New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
To marinate steak: Place jalapenos, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.
To grill steak: Preheat grill to medium-high.
Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.
To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until shimmering. Add chiles and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.
Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain–this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table.
Tips
Bottled Italian salad dressing is a tasty (and convenient) part of the fajita marinade. For a healthy choice, pick dressing with a short ingredient list including canola or olive oil.
Thin, flavorful skirt steak–a relatively inexpensive, thin, long cut with a rich, beefy flavor–is so often used for fajitas that it’s sometimes referred to as fajita steak. It stays tender if cooked quickly. If overcooked, it can be tough. Skirt steak is becoming more widely available, but it’s a good idea to call ahead to make sure your market has it or ask the butcher to order it for you.
New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)449Calories18gFat40gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
