Easy Leftover Steak Fajitas Everyday Family Cooking

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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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Slicing the Flank Steak: To make slicing easier, freeze the steak for 15 minutes before cutting.Then cut against the grain in 1/4 inch thick slices. Cut Evenly: Try to cut both your steak and your.

Steak Fajitas Everyday Family Cooking

Leftover grilled steak is key here, as the flavor from grilling makes all the difference in this dish. For the best fajita you've had, you'll want to make your own tortillas. You only need 4 simple ingredients and a bit of extra time.

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Grilled Steak Wraps with Peanut Sauce. Take leftover grilled skirt steak and add to a wrap, alongside veggies and peanut sauce, for a satisfying weekday lunch. Get Ree's Grilled Steak Wraps with Peanut Sauce recipe. Ralph Smith. 14.

Steak Fajitas Everyday Family Cooking

Remove beef onto a plate and cover loosely with foil. Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate. Heat remaining 1/2 tbsp oil in the skillet.

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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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Fajita Quesadillas. "I had leftover steak in the fridge, so I decided to get creative," sys DHANO923. "These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream."

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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.

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Sear the steak on both sides: Set a large cast iron pan or griddle over high heat and let this heat up for 1 to 2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an.

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2. I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds. 3. After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute. 4.

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Slice room temperature leftover steak into thin strips and set aside. In a large skillet over medium heat, add oil. When hot, add onion slices and cook for 3 minutes. Add peppers and sauté for 3 minutes. Add steak slices and quickly sauté for 1:30 to 2 minutes. Add pressed garlic and sauté for only 1 minute.

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Remove the steak and pat dry. In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side. Remove the steak from the skillet and transfer it to a cutting board.

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Add the slices of leftover steak to the skillet after stirring in the spice blend. Stir the steak to combine with the onions and peppers, along with a bit of broth, if using. Lower heat to medium, and heat for 3 to 4 minutes, until just warmed through. Remove the steak fajita skillet from the stove, and prepare to serve.

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Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.

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Sprinkle a generous portion of shredded cheese over the whole tortilla. Add sliced steak and sautéed fajita vegetables over half of the tortilla in a single layer. Fold in half and cook the first side until golden brown, approximately 2-3 minutes. Flip and cook the second side until brown and the cheese melts.

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Then, sprinkle with 1 tablespoon of taco or fajita seasoning. 3. Cook the flank steak for around 1-2 minutes per side, until medium-rare. Set aside. 4. To the same skillet, add the remaining oil and stir fry the veggies for 3-4 minutes. 5. Stir in the remaining taco seasoning. 5.