Beef Fajitas

6 servings
  • 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.

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4.5 47
Nutrition Facts Servings 6.0 Amount Per Serving calories 469 % Daily Value * Total Fat 32 g 49 % Saturated Fat 8 g 41 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 87 mg 29 % Sodium 1558 mg 65 % Potassium 139 mg 4 % Total Carbohydrate 25 g 8 % Dietary Fiber 14 g 57 % Sugars 2 g Protein 37 g 73 % Vitamin A 4 % Vitamin C 626 % Calcium 9 % Iron 29 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. item not reviewed by moderator and published
Better to use a skirt steak, marinated at room temp for 2 hours. item not reviewed by moderator and published
Very flavorful! I had my flank steak marinate for about 8 hours and it was so tender with a ton of flavor. I did add some soy sauce as well. item not reviewed by moderator and published
I had high hopes for this recipe, but the beef marinade truly had no flavor at all. My peppers and onions turned out delicious, but that's about it. item not reviewed by moderator and published
I liked the marinade. I did cut the red pepper flakes in half fearing it would be too spicy for the less spice loving family members. My problem is with the peppers and onions: the amount of salt pepper and garlic overwhelmed the veggies. I ended up finding half the salt half the pepper and roasted instead of fresh garlic yielded more subtly flavored peppers and onions. item not reviewed by moderator and published
Terrible. I feel bad I wasted the money on the steak. I prepared this recipe for Christmas Eve supper with family. You can't taste the meast at all, just the marinade. I bought good, expensive steak and it tastes awful, too much lime juice for sure. Any one who gives this 5 stars has never been to a good Mexican restaurant. This recipe is a loser. I will continue my search for a good steak fajita recipe. I won't make this again that's for sure. item not reviewed by moderator and published
These are the best fajitas I've EVER tasted! I used a splash of Crown Royal since I didn't have tequila on hand (probably not enough to affect flavor, and I didn't have any cilantro. I added a thinly sliced jalapeno to the onions, peppers, and garlic. I bought a really great cut of flank steak from Whole Foods -- pricy but worth it. I only marinated it for about 6 hours and cooked it on a cast iron griddle on my range. YUM! I served it with a side dish of black quinoa, pintos, onions, garlic, cumin, salt, lime, and salsa. item not reviewed by moderator and published
Love, love, love this dish! The marinade has the perfect amount of tang for fajitas. item not reviewed by moderator and published
The 24 hour marinade added just the right amount of flavor to the beef. Good recipe for a comfort food, family style meal with friends. item not reviewed by moderator and published
Very Good Recipe. I looked at many recipes but chose to use this recipe because growing up in Albuquerque NM, Fajitas were not uncommon but the ones I liked always had tequila and this recipe had tequila added. I have made it many times and always turns out great. I only use this recipe for Beef Fajitas and use another recipe for Chicken if I am going to make chicken fajitas. Other note is that I always grill the flank steak whole and cut after I get the desired grill temperature that I desire and of course let the meat rest for 15 min before cutting it. item not reviewed by moderator and published

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Beef Fajitas