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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
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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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Easy Weekday Sizzling Chicken Fajitas at Home
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Today we replicate the sounds and smell of a sizzle platter being walked through a restaurant dining room in the home with an easy weeknight sizzling chicken fajitas platter, including the secret to creating that iconic sizzle.
RECIPES
Spicy Kale Caesar
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Flour Tortillas
Breakfast Burritos
Guacamole
Pickled Jalapeños
Sizzle Platter (cheapo one)
PATREON:
How to Make Ree's Mixed Grill Tex-Mex Fajitas | Food Network
Ree marinates chicken and skirt steak before grilling for Tex-Mex fajitas.
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Lisa Glickman - Ancho Chili and Cocoa rubbed skirt steak fajitas
HOW TO MAKE THE BEST STEAK FAJITAS| Beef Fajitas| Steak Recipe
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For today's Recipe it's a Classic Tex Mex, fajitas made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian. Let me know How you like this recipe in the comment section.
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INGREDIENTS
1/2 tablespoon paprika
1/2 tablespoon chili powder
1/8 teaspoon of cumin
1 tablespoon Italian seasoning
1 teaspoons onion powder
1 teaspoons garlic powder
1/4 teaspoons black pepper
salt to taste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1cup bells peppers red and green
1/2 cup yellow onion
1/4 teaspoon chicken bouillon
pepper to taste
1/4 cup chicken broth
Cook steak 2 minutes per side for a medium well result on medium low heat.
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