Best 5 Fajitas With Marinated Flank Steak And Rajas Recipes

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Fajitas are a flavorful and versatile Tex-Mex dish that can be enjoyed as a quick and easy meal or as a centerpiece for a festive gathering. This article offers a comprehensive guide to crafting the perfect fajita recipe, featuring marinated flank steak and rajas, a traditional Mexican roasted pepper and onion mix. Packed with rich flavors and vibrant colors, these fajitas promise a culinary journey that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure as we delve into the secrets of creating mouthwatering fajitas with marinated flank steak and rajas.

Check out the recipes below so you can choose the best recipe for yourself!

FLANK STEAK IN FAJITA MARINADE



Flank Steak in Fajita Marinade image

Found on-line at Land O Lakes. Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas. This requires a 4 hour marinading time, not included in prep/cook time.

Provided by diner524

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup lime juice
1/2 cup vegetable oil
1/3 cup onion, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime zest, freshly grated
1 teaspoon jalapeno pepper, finely chopped seeded
1/4 teaspoon ground pepper
1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
12 (8 inch) flour tortillas, warmed
sour cream, if desired
guacamole, if desired

Steps:

  • Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
  • Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
  • Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
  • To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

Nutrition Facts : Calories 739.5, Fat 38.7, SaturatedFat 8.7, Cholesterol 46.5, Sodium 776.3, Carbohydrate 63.2, Fiber 4.4, Sugar 4.2, Protein 34

EASY FLANK STEAK FAJITAS



Easy Flank Steak Fajitas image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream

Steps:

  • Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
  • Marinate in the refrigerator 30 minutes to 1 hour.
  • Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
  • Wrap tortillas tightly in heavy duty aluminum foil.
  • Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
  • Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g

FLANK STEAK AND RAJAS FAJITAS



Flank Steak and Rajas Fajitas image

Provided by Aarón Sánchez

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 2-pound flank steak
1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can)
Kosher salt and freshly ground pepper
1 medium white onion, sliced crosswise 1/2 inch thick, rings kept together
2 tablespoons extra-virgin olive oil, plus more for brushing
4 poblano peppers
2 fresh jalapeno peppers
1 clove garlic, chopped
1 teaspoon dried oregano
Flour tortillas, guacamole and pico de gallo, for serving

Steps:

  • Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
  • Preheat a grill or grill pan to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest.
  • Secure each onion slice horizontally with a wooden skewer. Brush the onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the poblanos and jalapenos into strips. Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
  • Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.

FLANK STEAK FAJITAS



Flank Steak Fajitas image

"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8-10 servings.

Number Of Ingredients 12

1-1/2 to 2 pounds beef flank steak, cut into thin strips
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro or parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8 to 10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional

Steps:

  • Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

Nutrition Facts : Calories 231 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 416mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

MARINATED STEAK & PEPPER FAJITAS



Marinated Steak & Pepper Fajitas image

These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup tequila or reduced-sodium beef broth
1 teaspoon grated lime zest
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
4 poblano or sweet red peppers, halved and seeded
4 jalapeno peppers, halved and seeded
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1-1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend

Steps:

  • Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • Choose a flank steak with good marbling: This will help to ensure that the steak is tender and flavorful.
  • Make sure to marinate the steak for at least 30 minutes: This will help to tenderize the steak and infuse it with flavor.
  • Cook the steak over high heat: This will help to sear the steak and lock in the juices.
  • Let the steak rest for 5-10 minutes before slicing: This will help to keep the juices from running out of the steak.
  • Serve the steak with your favorite toppings: Such as grilled vegetables, rice, or beans.

Conclusion:

Fajitas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. By following the tips in this blog post, you can make sure that your fajitas are perfect every time. So next time you're looking for a quick and easy meal, give fajitas a try!

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