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Beef Fajitas
RecipeBeef Cuts
Beef Fajitas
Beer-marinated flank steak grilled, sliced and served with lettuce and salsa on a warm tortilla.
Yield: 24 servings
1. Combine beer, onions, garlic, lime juice, cilantro, red pepper flakes and salt; reserve 1 cup. Pour remaining marinade over steaks. Cover and refrigerate overnight.
Mexican or dark beer3 cups
Onions, chopped1 cup
Garlic, minced1/4 cup
Garlic powder2 1/4 teaspoons
Lime juice1/4 cup
Cilantro, chopped1 ounce
Red pepper flakes4 teaspoons
Salt1 teaspoon
Beef Plate, Inside Steak (IMPS/NAMP 121D)6 pounds
2. Remove steaks from marinade; discard marinade.

3. Grill steaks to desired doneness, turning once. Keep warm.

4. For each serving: Slice 3 ounces steak into thin strips; brush lightly with reserved marinade. Arrange steak strips, 1 ounce lettuce and 2 ounces salsa onto warm tortilla; plate.

Garnish with avocado slice, chili pepper and cilantro sprig.
Flour or corn tortillas, warmed24
Lettuce, shredded1 1/2 pounds
Prepared salsa3 pounds
Avocado24 slices
Bottled red chili peppers24
Cilantro24 sprigs
Alternate Fresh Beef Cuts:  
Beef Flank Steak (IMPS/NAMP 193)6 pounds

343.51 cal calories; 1199.71 IU vitamin A; 27.01 g protein; 49.70 mg vitamin C; 0.29 mg thiamin-B1; 0.29 mg riboflavin-B2; 6.79 mg niacin-B3; 79.93 mg calcium; 28.11 g carbohydrates; 4.12 mg iron; 266.04 mg phosphorus; 689.41 mg potassium; 13.15 g total fat; 4.40 g T.S.F.A.; 1.59 g T.P.F.A.; 5.66 g T.M.F.A.; 57.03 mg cholesterol; 921.24 mg sodium;

Nutrition information per serving: 420 calories; 16 g fat(5 g saturated fat; 9 g monounsaturated fat); 72 mg cholesterol; 1158 mg sodium; 38 g carbohydrate; 3.3 g fiber; 29 g protein; 10.5 mg niacin; 0.4 mg vitamin B6; 3.2 mg vitamin B12; 4.6 mg iron; 29.0 mg selenium; 6.8 mg zinc; 96.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline
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