Beef Fajitas

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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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Love, love, love this dish! The marinade has the perfect amount of tang for fajitas.

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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.

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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.

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Made this recipe tonight. Found the Maranade to be overpowering. To much lime juce, could not tast the meat. Will not make this again.

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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.

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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!

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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!!

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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.

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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.