Flaming BBQ Beef Fajitas
junio 24, 2015
By grilling the beef steak, vegetables and flat-breads, this entire fajita recipe is cooked in the great outdoors. For cold-weather cooking, pan-fry or broil steak and veggies instead of firing up the grill. See the Cook’s Notes for tips on marinating. You can add an extra sweet pepper for a veggie boost if you wish.
[timer length=11]11 Minutes[/timer]
- Prep: 15 mins
- Cook: 10 mins
- Productos: 4 Servings
Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.
Discard marinade; grill steak using medium-high heat, 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F(63°C). Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
Cook's Notes: Day Ahead Marinating: Eliminate lime and pickled jalapeno juice from the marinade and marinate for up to 24 hours. Dress cooked fajitas with a squeeze of fresh lime juice when serving. Make Ahead Marinating: Pop Marinating Steak in a sealable freezer bag with the lime peel, jalapenos, Worcestershire and garlic; freeze. When you want your fajita meal, thaw overnight in the fridge and dress cooked fajitas with a squeeze of fresh lime juice when serving. If using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.
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