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How To make Chili Crusted Steak Fajitas
1/2 pound lean flank steak
1 medium red bell pepper
quartered and seeded
1 medium green bell pepper :
quartered and seeded
1 medium yellow bell pepper quartered and seeded
4 plum tomatoes :
cut in half
2 tablespoons worcestershire sauce
2 tablespoons lime juice divided
3/4 teaspoon salt
3 cloves garlic :
minced and divided
1 1/2 teaspoons chili powder
1 medium red onion cut into 1/4 " slice
Cooking spray 8 6 1/2 inch flour tortilla
4 tablespoons sour cream :
fat free
Trim fat from steak and set aside. Combine bell pepper pieces, tomato halves, 1 tbs lime juice, 1 tbs worchestershire sauce, 1/4 tsp salt and half of minced garlic in a large bowl. Toss gently and set aside. Combine remaining lime juice and worchestershire, 1/4 tsp salt, remaining minced garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at least 30 minutes. Remove steak from bag, reserving marinade. Rub chili powder evenly over steak, and set aside. Remove bell pepper pieces and tomato halves from bowl, reserving marinade. Set tomatoes aside. Prepare grill. Place seak, pepper pieces, tomato halves and onion slices on grill rack coated with cooking spray. Grill tomato halves 3 minutes on each side. Grill steak five minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade. Grill bell pepper pieces and onions six minutes on each side or until tender, basting occasionally with reserved marinade. remove steak and vegetables from grill. Let steak stand five minutes; cut steak diagonally across grain into thin slices. Cut bell pepper pieces into 1/4 inch slices and cut onion slices in half. Sprinkle remaining 1/4 tsp salt over vegetables. Heat flour tortillas according to package directions. Place two tortillas on each of four plates. Divide steak, bell pepper and onion evenly amoung tortillas. Top each fajita with 1/2 tomatoe and 1/12 tsp fat free sour cream. Serve warm
How To make Chili Crusted Steak Fajitas's Videos
How to Make Steak Fajitas | Easy 15 Minute High Protein Recipe
Enjoy these delicious steak fajitas, made from scratch in just 15 minutes!
Using steak, you can make a healthy and easy 15 minute dinner that's high protein.
Macros for 3 tacos:
417 Calories | 39g Protein | 8g Fat | 49g Carbs
3 Corn Tortillas
150g Lean Beef Roast
1/4 Onion
1 Bell Pepper
1 tbsp Cumin
1 tsp Chili Powder
1 tsp Oregano
1 Jalapeno (optional)
1/2 Lime
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Alternate Titles (for the algorithm):
High Protein Steak Fajita Recipe
Low Calorie High Protein Steak Fajitas
Foolproof Steak Fajitas Ready in 15 Minutes
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Spicy Sirloin Steak Fajitas | Emeril Lagasse
Emeril's one and only Spicy Sirloin Steak Fajitas are made with marinated beef that’s cooked in a cast-iron skillet along with peppers and onions. They're served in warm tortillas with sour cream, guacamole and salsa. They’re easy to make and definitely a recipe you’ll want to add to your weeknight rotation.
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Perfectly Grilled Steak with a Savory Chili Coffee Rub
Flat Iron Steak rubbed with a Chili Coffee Rub and grilled on weber charcoal grill
#flatironsteak #chilicoffeerub #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Al Frugoni Chimichurri Original Rub
- GrillGrates
- BBQ Gloves -
Grilled Flat Iron Steak with Chili Coffee Rub
Chili Coffee Rub Recipe
- 2 Tablespoons salt
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Cracked black pepper
- 1 Tablespoon chili powder
- 1 Tablespoon Paprika
- 1 tablespoon coffee
- 1/2 tablespoon garlic
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
This is my first ever attempt at making and cooking with a coffee based rub. I have to admit I was a little skeptical at first because I expected it to be a little gritty, but man was I wrong!!
I combined chili powder with coffee, ancho chili, cumin, black pepper, and garlic for a robust flavor. I also rounded the seasoning out with a little raw sugar and kosher salt for balance, and the result was a big flavor Home Run!! The spice from the ancho and chili powder combined with the rich flavor from the coffee was superb.
To test this rub I chose a flat iron steak. Flat Iron are inexpensive cuts of beef that are perfect for quick hot & fast searing. The meat is lean with little to no fat so you really taste the beef. To season the steak I first drizzled on a little olive oil to help the seasoning stick and then went heave with the Chili Coffee Rub. I let it sit on the outside of the steak at room temp for about 20 minutes which was exactly how long it took for me to bring the Weber kettle grill up to searing temperature.
Once the grill grates were good and hot, the flat iron went on the grill and I cooked it for approximately 6 minutes each side turning it 90 degrees every 3 minutes to give it beautiful sear marks.
Medium Rare is as far as I like to take flat irons for best flavor. Anything more tends to dry them out and makes the meat tough. When it hit 125 degrees I took it off the grill and let it rest for 5 minutes or so. At this point I sliced it across the grain and served it up with a quick chimi churri dipping sauce (and don’t think I wasted those juices that came out during the rest!! They’re great for dipping as well).
I was super impressed with the flavors from the chili coffee rub. It gave the steak a nice touch of heat and rich flavor. The coffee added a roasted almost earthy flavor that balanced with the meat. There was absolutely no gritty feel to the seasoning; it’s as if the coffee just blended in with the meat creating a beautiful bark on the outside. If you haven’t tried a coffee rub this is a great place to start.
Coffee Rub Steak Recipe Ingredients:
- 2lbs flat iron steak
- 1 Tablespoon olive oil
- 1/4 cup Chili Coffee Rub* recipe below
- 3 Tablespoons Chimi Churri seasoning
- 3 Tablespoons white vinegar
- 6 Tablespoons extra virgin olive oil
Chili Coffee Rub Recipe
- 2 Tablespoons salt
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Cracked black pepper
- 1 Tablespoon chili powder
- 1 Tablespoon Paprika
- 1 tablespoon coffee
- 1/2 tablespoon garlic
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
Combine all ingredients in a bowl and pour into a dredge shaker.
Directions:
1. Prepare charcoal grill for direct high heat searing at 550°F (I use a set of Grill Grates for sear marks but they are optional)
2. Drizzle olive oil on both sides of the flat iron steak and season heavily with the Chili Coffee Rub. Allow the seasoning to sit on the steak for 20 minutes while the grill comes up to temperature.
3. Before grilling the steak add the chimi churri seasoning to a small bowl. Pour in the vinegar and stir to combine. Let it sit for 10 minutes then drizzle in the extra virgin olive oil stirring to incorporate. Set the sauce to the side for serving.
4. To grill the flat iron. Place the steak on the hot grill and set a timer for 3 minutes. Rotate the steak 90 degrees after the timer goes off and cook for an additional 3 minutes. Flip the steak over and repeat the same process until the internal temperature reaches 125-130 degrees for medium rare.
5. Remove the flat iron from the grill and rest for 5-7 minutes before slicing against the grain into bite size slices. Serve with the chimi churri sauce
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Grilled Flank Steak -- Flank Steak Fajitas from scratch
We grilling up a beautiful flank steak and we are also going to give you a recipe for home made tortilla so you can make your own faijitas
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EPIC STEAK FAJITA PASTA | THE GOLDEN BALANCE
This is one of my favorite pastas all time. The flavors are actually insane. This is definitely hearty and dense pasta so proceed with caution.
Ingredients:
1-2 Pounds of your preferred meat
Spice mix:
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp cumin
Apply the seasoning mix accordingly, I used half of it.
16 oz pasta
12-14 oz heavy cream
4 oz muenster cheese
4 oz fontina cheese
3 strips beef bacon
3 sun dried tomatoes
3 Calabrian chilis
4-6 cloves of garlic
1 bell pepper or a couple sweet peppers
1 jalapeno
1 shallot or half an onion
Pasta water accordingly, I used around half a cup