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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    Better to use a skirt steak, marinated at room temp for 2 hours.
    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.
    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.
    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.
    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.
    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.
    Love, love, love this dish! The marinade has the perfect amount of tang for fajitas.
    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.
    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.
    Made this recipe tonight. Found the Maranade to be overpowering. To much lime juce, could not tast the meat. Will not make this again.
    great taste , I used used tequilla even thou my husband doesnt like tequilla he didnt even know it was in the recipe. I will make this again. it was wonderful. I was surprised of the taste since I am not a great fan of fajitas.It is a very easy recipe, the flank steak if you get on sale was a great deal. this meal only cost 7.50 for a family of four, with this economy I am always looking for a good meal that is not expensive meal for my family.
    I made this marinade for a batch of steak and chicken fajitas i made this past weekend, the recipe was very easy to put together and used many ingredients i already had. i received so many compliments on the flavor of the meat i didnt know what to do with them all! i highly recommend this. also if your looking for a good fajitas meat skirt steak can be a little over priced these days and i actually prefer to use flap steak, at about $6 a pound its a good buy and super tender. i also recommend watching the alton brown videos on fajitas cooking, thats where i learned on how to cut the steak which is a huge part of the texture. check out emerils 2007 refried beans recipe for an excellent side dish to accompany these fajitas!
    Absolutely great, try the following sour cream mix from Eating Well with those,
     ? 2 tablespoons reduced-fat sour cream
     ? 1 1/2 teaspoons chopped fresh cilantro
     ? Several dashes of hot sauce to taste
     ? 1/8 teaspoon ground cumin
     ? 1/8 teaspoon salt
     Whisk sour cream, cilantro, hot sauce, cumin and salt in a small bowl.
     You will be amazed on the addition makes them even more tasty!!
    I used water instead of tequila because I am pregnant and I wasn't sure it would all cook out when marinated. I marinated flank steak for almost 24 hours and chick breast for about 12 hours. They were both delicious, but the chicken could have gone a little longer. I was initially worried that the lime juice would make the chicken mushy which is why I put it in later. The flank steak was a bit chewy, so I am trying the recipe again with chicken breast (my husband loved it) and pot roast meat which I will cook in the crock pot and then shred. The flavors this uses are just amazing! I used red, yellow, green, and poblano peppers, and red and sweet yellow onions sauted with some of the same spices (salt, pepper, cumin, coriander) and I could just eat a big bowl of the sauted veg. I also used the leftover meat and veg the next day to make quesodillas on the griddle, and they were amazing too! Oh, PS, I was worried about this being too spicy, but I thought it was perfect. My hubby likes things spicier than I do, so I chopped up some canned chipotles in adobo and sprinkled it on his and he loved it. My mom and my grandma agreed with me that the spice was perfect the way it was and forwent the chipotles. I think this marinade would be amazing on ANY MEAT: Shrimp, chicken, turkey, any beef, maybe even lamb or even fish like salmon.
    My guests and myself really enjoyed this receipt - my husband not so much. I love garlic but I would probably use a little less next time. I tossed in some chicken breasts along with the flank steak to marinate which worked out equally well. Infact, this marinate would be good for lots of things.
    Was ready to go and the grill did not work. Cooked them in a pan and they were delicious. Had friends over and they all loved them.
    not the kind of flavor i was expecting. i prefer sweating the garlic, instead of adding it to the bell peppers at the end. i picked the garlic out because it was too strong when raw.
    I have used several different recipes for fajita marinade, most were good, but this one is exceptional!! Very well balanced and complex flavor created with the unique blend of spices and herbs. I substituted fresh oregano for the dry reccommended and substituted beef broth for the tequila (since I fixed it at the fire station). Everyone just loved it and it's the best I've ever made.
    These fajitas are better than any that I have ever had in any Houston restaurant. Instead of using bell peppers, I roasted a poblano pepper. It was scrumptious. My husband does not usually have much to do with the onions on restaurant fajitas and he loved these. Emeril wins again!
    Was an easy and great way to feed a bunch of people.
    Made them and they didn't taste authentic. However my guest said they were really good...they could be lying :)
    This recipe rocks!
    Flavor was amazing and the recipe couldn't have been simplier
    Made this a week ago and it turned out great. I used the same marinade for chicken and it tasted better than the steak. Major raves from my guests.
    My husband, our family critic, scraped his plate!
    I haven't had a recipe from Emeril I didn't like. So yummy!
    I made these for my cousins and their kids and was worried that the recipe might be too spicy, so I also barbecued some less spicy beef as an alternative. Was I wrong! Guess who's beef was gobbled up and who's was left over?
     This recipe is fabulous, and was an instant hit in our family. Can't wait to make it again. I added a tablespoon of lime juice to the veggies when I was sauteeing them for a little extra flavor. Go for it. You'll love this one.
    I used skirt steak and after marinating put all juice in a pan with the meat and covered with foil. Baked until meat was tender and then put on the barbecue grill with mesquite wood chips and smoked for about 15 minutes. The meat was very tender and the flavor was wonderful. Will make this again! Thanks Emeril!!!
    was good, but that was it
    This was a great recipe. Works well with chicken and shrimp. To make it spicier I added some chopped haboneros.
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