r
steak
8
hours in Fajita Marinade (see recipe).
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In large mixing bowl, Add fajita mix to 2T. warm
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
Put marinade ingredients and steak in a large zip-lock
Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.
Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.
umin in shallow dish. Add steak, bell pepper and onion. Cover
Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker.
Cook on low setting for 6-7 hours or high setting 3-4 hours, until meat is no longer pink.
Stir in vegetables and cook an additional 15-30 minutes.
To serve, put meat and vegetable mixture on warm tortillas.
Top each with cheese, sour cream and salsa.
Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350\u00b0F until cheese is bubbly and heated through.
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In a small bowl, combine cornstarch, and lime juice
Cut steak in long thin strips.
Season with salt, pepper and garlic powder.
Fry a small amount at a time in oil (in wok), pushing to sides and putting more meat in as it cooks.
Drain off the juice as it cooks.
Stir-fry tomatoes, peppers and onions after removing meat to drain.
Do not overcook vegetables.
They will be crisp, drain off juice, add steak, lime juice, pepper sauce and water.
Gently stir and simmer 5 minutes.
Serve with a slotted spoon over cooked white rice or on soft taco shells with cheese and taco sauce.
Cut steaks across grain into thin 1 inch strips.
In a large dutch oven heat oil over medium-high heat. Add steak, cook 5 minutes, stirring often.
Add peppers, onions, cook 5 minutes. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt, and pepper.
Bring to a boil over medium-high heat, reduce heat and simmer 30 minutes.
Garnish with cheese and sour cream if you want. Enjoy!
small bowl and stir until sugar dissolves. Put steak in a
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Put steak strips, flour, salt and pepper in crock-pot.
Stir well to coat steak.
Add all remaining ingredients.
Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours.
Serve with rice.
1 tablespoon adobo sauce, and steak seasoning. Seal and place in
After cutting steak, put in large bowl.
Fill to covering with Coke.
Add salt, garlic and meat tenderizer and stir.
Let set overnight.
Prepare skillet for frying.
Use only enough oil to keep meat from sticking.
Remove steak from bowl.
Flour each strip \"good\" and put in skillet.
Brown each side, then turn fire down.
Cover and simmer until tender.
Place steak in bowl with snug fitting lid.
Mix the oil, soy sauce and garlic; pour over steak in bowl. Let stand at least 1 hour.
Brown meat in oil sauce in heavy pan. Add onion and celery; cook for 5 to 10 minutes over low heat.
Mix cornstarch and water (1/4 cup).
Add to pan; stir well until thick.
Add tomatoes and cook until steak is tender.
Add sweet pepper; cook until pepper is barely done.
Serve over boiled rice.
s needed).
Add the steak and stir fry for 1
Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
Preheat oven to 450\u00b0F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.