Photo: Beef Fajitas Recipe
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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By camohn
New Providence,PA
on January 23, 2013
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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.
By rfrey
on December 24, 2012
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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.
By amandabikes
Denver, CO
on October 21, 2011
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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.
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