Beef Fajitas

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Macho Nachos

Rated: 5 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
--
Level:
Easy
Yield:
6 servings

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Ingredients

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

Directions

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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Comments & Reviews

recipe Beef Fajitas
Russell vernon, CT 07-28-2009
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The best Fajita marinade so far...
Rated: 5 stars out of 5

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!Read more
recipe Beef Fajitas
Louise Whitetown, IN 04-11-2009
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Superbe
Rated: 5 stars out of 5

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!!Read more
recipe Beef Fajitas
Jessica North Las Vegas, NV 04-01-2009
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So delicious!
Rated: 5 stars out of 5

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.Read more
recipe Beef Fajitas
Anonymous 05-04-2008
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A different twist
Rated: 5 stars out of 5

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.Read more
recipe Beef Fajitas
gladyz McKinney, TX 03-06-2008
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Delicious even without the grill
Rated: 5 stars out of 5

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.Read more
recipe Beef Fajitas
Ryan Gardena, CA 10-16-2007
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so so
Rated: 3 stars out of 5

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.Read more