Tequila Can Do Wonders

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.

Photo Dec 30, 5 45 38 PM

I like grilling some jalapeno slices as well.

Photo Dec 30, 12 08 32 PM

Quite a few spices in this.

Photo Dec 30, 12 14 19 PM

Marinade made.

Photo Dec 30, 5 25 59 PM

Frying up the onions and peppers.

Photo Dec 30, 5 32 15 PM

Grilling the beef.

Photo Dec 30, 5 36 29 PM

Final fry.

Photo Dec 30, 5 42 39 PM

Slicing against the grain.

Photo Dec 30, 5 45 41 PM


Beef Fajitas

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.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/beef-fajitas-recipe/index.html

Tags: , , , , , , , , , , , ,

Categories: Beef, Grilled, kosher, Low Carb, Lunch2, Mexican, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

6 Comments on “Tequila Can Do Wonders”

  1. July 10, 2013 at 12:21 pm #

    I inadvertedly bought some flank steak for another purpose but I will definitely repurpose and try! Sounds absolutly tongue lashing! Thanks for sharing.


  2. July 10, 2013 at 3:25 pm #

    It may just me, but I can make this half-assed, and if enough tequila is involved, it will always taste good in the end. lol


  3. July 10, 2013 at 6:13 pm #

    I do think I will try tequila in my next skirt steak marinade! (Especially since I don’t drink it and have a surplus due to a party we had recently!)


  4. July 11, 2013 at 6:13 am #

    That final piece looks yummy. I will try this dish at my home some day 🙂


  5. July 11, 2013 at 10:28 pm #

    The tips for the steak are very helpful! I can’t wait to try this recipe. I’ve previously only used slow-cooked, shredded beef for my Mexican dishes because I’m always worried about the meat being tough. Thanks for this post!


  6. echoanne
    July 12, 2013 at 9:46 am #

    I love love love fajitas! I usually make them with chicken but sometimes it’s nice to switch it up. I never thought of marinating the steak in the tequila – I will have to try this next time I make them! (and the tequila shots can’t hurt either)


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