Grilled Steak Fajitas

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Instructions. In a small bowl, prepare the marinade by combining 2 tablespoons olive oil, lime juice, Worcestershire sauce, chili powder, cumin, brown sugar, salt, smoked paprika, dried oregano, black pepper, and minced garlic. Mix well. Slice the flank steak into thin slices against the grain, about ¼ -inch thick.

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Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside. Then place the steak in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute.

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Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes, flipping halfway through. If you are cooking a smaller flank steak or skirt steak (about 1 lb.), it may only need about 15 minutes on the grill.

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Season the peppers and onions with salt and pepper and cook until softened, about 5 minutes. Add the cooked rice to the wok along with the soy sauce, sesame oil and Worcestershire sauce. Toss together with the peppers and onions then taste for seasonings. Add more salt, pepper or soy sauce if needed. Add the sliced steak back to the wok and.

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Stir-fry until brown and cooked through. Stir in remaining fajita mix, onion, peppers and marinade. Cook for 2-3 min just until the veggies have barely softened. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl.

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Remove the steak from the skillet, transfer to a cutting board to let it rest and lightly cover with aluminum foil. While the meat is resting, add the remaining 1 1/2 tablespoons of cooking oil to the skillet. Add the onions, peppers and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.

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Cook, stirring frequently, for about 8-10 minutes until peppers are soft and onions are slightly translucent. While veggies are cooking, stir can of black beans in with warm rice. Divide equally among four bowls. Top each bowl with cooked peppers and onions. Remove foil from steak and slice evenly across grain. Distribute evenly among four bowls.

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frozen whole kernel corn, black beans, knorr rice sides - steak fajitas and 2 more. Steak Fajita Bowls Favorite Family Recipes. beans, diced green chilies, shredded cheese, steak, vegetable oil and 10 more. Steak Fajita Burritos Burn Me Not. onion, olive oil, green bell pepper, minced garlic, flour tortillas and 4 more.

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Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight (or see notes to freeze.) Remove from the refrigerator 30 minutes prior to grilling. COOK: Set a large cast iron skillet or grill pan over high heat and let heat up for a couple of minutes.

Steak Fajita Bowls with Garlic Lime Rice Recipe Little Spice Jar

Add the olive oil, lemon juice, garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to a sealable jar and shake to combine. Add the steak and about two thirds of the marinade to a zipper bag. Place in the fridge to marinate for 1-2 hours depending on the cut. Preheat the grill to 450-500 degrees.

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In a large skillet on medium-high heat add the steak and cook for 5 minutes on each side. Remove the steak and set aside to rest while you cook the veggies, then slice thinly. Add in the vegetables and cook for 4-5 minutes, stirring frequently, until softened. Add the steak back in, stir to combine and top with cilantro and lime juice and cook.

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Add the tablespoon of butter and allow it to melt, then sear the steak for 3-4 minutes on each side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly. Serve on rice with your choice of toppings. Squeeze fresh lime juice over the entire bowl. Prep Time: 10 min.

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Add reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze the pan. To cook the meat, heat a grill to medium-high heat or heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Remove the meat from the marinade and discard the marinade.

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Slice onions and peppers, set aside. Preheat gas grill to high heat, then add cast iron skillet until hot. Before cooking steak, wipe off excess marinade, and sprinkle steak with salt. Add 1 Tbl. canola oil to hot cast iron skillet, then add steak searing for 2-3 minutes per side for medium rare. Remove to plate and cover with foil for at least.