Tired of the same old meat and flavor in your fajitas? There may be a cut of meat you've been overlooking that could add some ...

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're ...

Light a few candles on your patio or balcony and grill up these fiery mezcal-marinated steak fajitas," Van Lierde writes in her book, Everyday Entertaining: 110+ Recipes for Going All Out When You ...

1 pound beef Flank Steak 2 red bell peppers, trimmed, seeded, thinly sliced 1 green bell pepper, trimmed, seeded, thinly sliced 1 Vidalia onion, halved and sliced thin ...

Now that you know the best cut of steak to use, it's important to have some other tricks up your sleeve to make flavorful fajitas. One of the most crucial steps is to properly marinate your meat ...

These steak fajitas are everything you want in a dinner – bold, juicy, and ready fast. Marinated steak gets a perfect sear ...

For a fun and flavorful dinner option, give this recipe for Steak Fajita Roll-Ups a try! Already cooked London Broil steak gets a mouthwatering makeover thanks to a homemade zingy dressing, crisp ...

On the Border has mesquite-grilled fajitas on the menu, served with hand-pressed flour tortillas. Guests can choose between chicken, steak, pork carnitas, shrimp, or vegetable Fajitas. For larger ...

Broil the steak and vegetables for 12 to 15 minutes, until the steak is medium-rare and the vegetables are golden and softened. Transfer the steak to a work surface and let rest for 5 minutes.