Citrus-marinated Beef Fajitas Citrus-marinated Beef Fajitas Description
Non just some other grilled beef steak fajitas recipe…..made extra juicy and extra tasty with a wicked marinade! Clocking in at but 130 calories per taco, these are super piece of cake, healthy, and made for summer grilling. PS I've also provided my faster recipe for those days when you lot don't accept time to marinate. 🙂
I'm going abroad tomorrow for a beach escape with my girlfriends and in usual form, I piped up straight away and said "bags taking care of the food!".
No one complained. Everybody wants a proper suspension. Me? Relaxing = cobbling around in the kitchen with many mouths to feed. 🙂
Simply it is, after all, a holiday, and I don't plan to spend hours upon hours making complicated fussy things. Existence summer in Sydney, the instant thought that came to mind was grilling. Then second to that?
Crowd pleaser. MEXICAN.
Hullo Beef Fajitas. I had to do a trial run to make sure you really are expert enough for my friends. Yeah y'all are. Specially because you lot're so tasty and juicy from the yummy marinade. 🙂
PS Annotation the pink. Pinkish = perfectly cooked beef. 👍🏼 No pink = overcooked beef. 👎🏼
PPS Note the juices soaking into the wooden cutting board. Extra juicy from the marinade!
I don't know well-nigh you, only when information technology comes to annihilation in taco/burrito/roll form, I ever overstuff.
Self control issues. I tin honestly say that I have NEVER bundled up a taco and idea "Oh, there'south room for more stuffing".
You too?
That photograph above might look like a sensible corporeality, but hither it is folded upward.
See? I have no power to approximate the right amout.
Overstuffed taco. Again.
Mayhap information technology doesn't Look overstuffed. But I tin can tell you that when I picked it upwardly 2 seconds after I took that photo, it required both hands and when I took a bite, filling squirted out the other end. 😂
Slopping upward taco filling from my plate with my hands (Cutlery?? What'due south that??) is all part of the Mexican Fiesta experience in my books.
And honestly, when it comes to a fast midweek meal or feeding a crowd? These Fajitas. So good. So easy.
Go wild with the fixings. Don't agree dorsum. But I promise you, even if you forgo all the fixings, the Beefiness is so juicy and full of flavour, y'all won't miss them. – Nagi 10
Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Servings 4
Tap or hover to calibration
Beef Fajitas made extra juicy and actress tasty with a wicked marinade that tenderises and flavours the beef! But if you don't accept time to marinade, encounter Note seven for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think information technology is just equally tasty!)
Marinated Beef
- 1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)
- 4 tbsp / 1/4 loving cup orange juice , fresh (ane orange)
- 2 tbsp lime juice
- 2 garlic cloves , minced
- 1/two tsp cumin powder
- 1/two tsp coriander powder
- 1/2 tsp onion pulverization (optional)
- 1 tsp chipotle powder (Note 2)
- 1/2 tsp salt
- Black pepper
Fajitas
- two - 3 tbsp oil
- ii bell peppers/capsicum , sliced (Annotation 3)
- 1 big onion , halved and sliced (chocolate-brown, yellowish, white)
- Salt and pepper
Fixings
- 12 tortillas , minor
- Avocado
- Cilantro/coriander
- Sour cream
- Lime wedges
- Tomatoes , sliced, or Pico de gallo
-
Identify the Marinated Beef ingredients in a ziplock bag, massage to glaze and then refrigerate for 2 hour to overnight.
-
Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
-
Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
-
Heat the BBQ or a skillet on loftier heat. Melt beef to your liking. (Notation 4)
-
Remove beef onto a plate and cover loosely with foil.
-
Return skillet to stove, nonetheless on high heat, and oestrus ane/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
-
Rut remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with table salt and pepper, and cook until charred. Remove onto plate.
-
Slice beef thinly against the grain (Note 5).
-
Serve with warmed tortillas and fixings of option. (Notation 6)
1. You tin can apply any cutting of beef suitable for grilling. I dear using rump and skirt steak. Brim steak in Commonwealth of australia is "up and coming", not mainstream, and I find that many butchers/supermarkets cut them too thinly, which is why I normally make this with rump. Just I love the flavour of skirt steak for fajitas. And it's an ideal cut because information technology's (unremarkably) pretty good value and benefits from the tenderising from the marinade.
ii. Chipotle Powder can exist annoyingly hard to find in Commonwealth of australia...even so! When I find it, I stock up. 🙂 If y'all tin't find it, never fear! You can attain a similar flavour with: three/4 tsp SMOKED paprika powder (bachelor at supermarkets) and i/4 tsp cayenne pepper.
3. I like to use a mix of red, yellow and green capsicums - just for extra vibrant colour!
4. The question of how long to cook steak is like asking how long is a piece of string! 🙂 On a stinking hot skillet with a steak that is 1.5cm / 3/5" thick (per photos in this recipe), I cook each side for 1 i/two minutes for medium rare. Think - the beef will continue to cook while resting! It is safer to melt it under than over. If y'all slice it and detect it is rarer than you want, it'south easy to popular back into the skillet. But you can't undo overcooked steak!
5. To Slice the beefiness, place information technology in front of you and discover the direction the fibres are going. Then cut xc degrees THROUGH the fibres. This will yield the nearly tender slices of beef. This is especially important if you are using skirt steak!
6. Fixings take it to the next level simply the beef is and so juicy, I'm honestly happy eating this without whatever. Only for really quick fixings, I just use slices of avocado and lycopersicon esculentum. If I feel like making more of an endeavour, I make the post-obit (shown in the photos):
- Avocado: Dice and toss with lime juice, olive oil, salt, pepper, chopped cilantro/coriander, and finely chopped chilli.
- Pico de Gallo
seven. If you don't accept fourth dimension to MARINATE, only rub the beef with a spice mix equally follows then cook: 1/2 tsp chipotle powder, 1/four tsp garlic powder, 1/eight tsp EACH smoked paprika, cumin and coriander pulverization, ane/4 tsp stale oregano, ane/iv tsp salt, black pepper. Rub it on and set bated for 5 to 10 minutes. This will yield a fairly thick spice rub crust that will add loads of flavour to compensate for not marinating. Then follow the recipe. Only note: If using skirt steak, the beef volition non be every bit tender because the OJ and lime tenderise the beef. Not as important for more than tender cuts of beef similar rump, scotch fillet etc, but it makes quite a difference with skirt steak!
viii. Nutrition per serving, bold four servings INCLUDING flour tortillas (3 each) but excluding other optional Fixings (equally listed in the recipe).
Serving: 289 k Calories: 392 cal (twenty%) Carbohydrates: 39.ii chiliad (13%) Protein: 30 thou (lx%) Fat: thirteen.6 grand (21%) Saturated Fat: 1.2 1000 (8%) Sodium: 36 mg (2%) Potassium: 314 mg (9%) Cobweb: 6.half dozen 1000 (28%) Sugar: 4.seven chiliad (five%) Vitamin A: 1850 IU (37%) Vitamin C: 108.one mg (131%) Calcium: 70 mg (seven%) Fe: 1.iii mg (vii%)
Salve Save
Costless Recipe eBooks
Join my costless email list to receive Iii gratis cookbooks!
Reader Interactions
Source: https://www.recipetineats.com/beef-fajitas/
0 Response to "Citrus-marinated Beef Fajitas Citrus-marinated Beef Fajitas Description"
Post a Comment