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Refine your cooking Steak Fajitas recipe according to cuisine type:
Cooking steak fajitas
Spicy fajitas mellowed down with a nice mango salsa. Start the marinade and the salsa ahead of time and store for up to 3 days for a quick, easy meal.
Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time c
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Recipe courtesy EatingWell.com
Skirt steak, which is full of flavor and holds marinades well, is the essential beef cut for fajitas.
Very simple, using pantry items and yet very, very good! Had originally gotten recipe from a Mr. Food cookbook.
This fajita marinade rocks. I just came up with this yesterday. I whipped it up last night, let the skirt steak marinade overnight and I'm still savoring the flavor. I used Roasted Garlic Oil for the oil and the garlic. I also tossed the peppers and onions
Thought this was a great way to use skirt steak. The steaks have to marinate overnight (time not included in prep time). Recipe source: Bon Appetit (July 1986).
Flank steak is very flavorful and a natural to use in fajitas. Here the flank steak is pan fried to desired doneness, then sliced thin, across the grain, for use in the fajitas.
This sits idle in the fridge for four days, so it's a no-hassle winner! Cook time is an estimate and depends upon how well done you like your meat.
The beer makes these fajitas super tender. You could substitute chicken for the beef. I've never tried this with shrimp, but if you do let me know! Also, for added color use different colored bell peppers. For a truly Mexican dish add a sliced fresh jalape