Beef fajitas are proof that acid, spices and time can do wonders.
While you can make fajitas from any cut of beef, generally it is made from either skirt steak or flank steak. Both cuts, but skirt steak in particular are known for both their flavor and toughness. In order to combat the toughness there are two important things you need to do. The second, is to slice it across the grain. The first is to marinate.
Fajitas should be marinated for 2-3 days in advance. I generally use tequila and lime juice in combination with various spices in my marinade.
I like grilling some jalapeno slices as well.
Quite a few spices in this.
Frying up the onions and peppers.
Grilling the beef.
Slicing against the grain.
Makes: 6 servings | Difficulty: Easy
- 1/4 cup fresh lime juice
- 1/4 cup tequila
- 4 cloves garlic, peeled and smashed
- 2 tablespoons roughly chopped cilantro leaves
- 2 tablespoons vegetable oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried crushed Mexican oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds flank steak, fat trimmed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 large flour tortillas
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 1 yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 large white onion, thinly sliced
- 1 tablespoon minced garlic
- Lime wedges, accompaniment
- Cold Mexican beer, or tequila shots
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.