Ninfas Beef Fajitas Recipe

Traditional Beef Fajitas Marinade Low Carb Maven

WebOct 5, 2015 · Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic …

Rating: 5/5(8)
1. Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic cloves, giving them a quick rough chop and put with the lime juice. Slice a medium onion into rings about 3/8 inch thick. Cut the skirt steak in half and place into a large zip-loc bag. Pour the lime juice and oil into the bag. Add onions and garlic to both sides of the bag and between the skirt steak. Seal the bag and mush things around so that the ingredients are fairly evenly distributed throughout. Put the bag into a glass dish to prevent leaks and turn the bag over every few hours. Best if marinated over night - two days. Let the fajita meat come to temperature for 30 minutes before cooking.
2. Slice the bell peppers and place into a bowl large enough to accommodate them and the onions from the marinade, but not the crushed garlic. Pour a little oil over the onions and peppers and toss to coat.
3. Preheat the grill to high. Remove the skirt steak from the fajita marinade and dry with paper towels or they won't brown on the grill. Rub a little oil on both sides and salt and pepper liberally. Grill the steak to your liking. If it is not as brown as you like, put it in a very hot iron skillet to brown. Let the meat rest 10-15 minutes before slicing.
4. While the fajitas rest, preheat an iron skillet until very hot. Add the onions in a single layer and let cook until browned and charred. Turn over with tongs and cook the other side. Remove to a serving plate and add the next round of vegetables, making sure not to crowd the pan. Continue until all of the vegetables are done. This process will produce a little bit of smoke.

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Keto Fajitas with Chicken and Beef • Low Carb with …

WebJun 29, 2020 · Medium is 145F. Let the steak rest while the onions and peppers are cooking. Take your sliced onions and bell peppers and …

Rating: 5/5(6)
1. In a small mixing bowl combine chili powder, salt, paprika, onion powder, garlic powder and cumin.
2. Lay the chicken breast on a large cutting board and cut them in half lengthwise. This will help with even and faster cooking.
3. Sprinkle the seasoning generously over your chicken breast and steak. You will have some seasoning leftover...keep this to season your onions and bell peppers.
4. Add the avocado oil to a large skillet over medium high heat and sear your chicken until cooked through, cooking for a few minutes on each side until an internal thermometer reads 165F. Remove from the pan and set aside. Continue to cook the flank steak in the same skillet. Sear on each side until the internal temperature reaches your desired doneness. Medium is 145F. Let the steak rest while the onions and peppers are cooking.

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