Beef Fajita Recipe
I have tried a lot of bad fajita recipes in my life. Chewy meat, terrible flavor, no flavor, no bueno. There are two restaurants where I have eaten really great fajitas. First, a local restaurant called El Rancho, which has the best fajitas I have ever tasted: full of flavor, spicy, tangy, and with really tender beef. The second is Chili’s Restaurant, while not quite as good as the latter, they’re still pretty tasty, and have a refreshing hint of citrus.
Since I am an avid fan of GOOD beef fajitas, I have tried numerous recipes, trying to find the right combination of flavors. I am here to tell you, I have created a good fajita recipe! And I am going to share it 🙂
Let’s start with the meat. A good flank or skirt steak is traditionally used in beef fajitas. These steaks are great, but you need to make sure you marinate it long enough, and when you cut the meat, slice it across the grain. I have also made fajitas with New York Strip, Ribeye, and a few other steaks. As long as the steak isn’t overcooked, any good piece of steak should suffice! I chose a Choice Crossrib Steak, which was tender and flavorful, but not terribly expensive.
To create the marinade, combine 1/4 cup lime juice, 1/3 cup water, 2 tbsp olive oil, 4 crushed garlic cloves, 3 tsp soy sauce, 1 tsp salt, 1/2 tsp liquid smoke, 1/2 tsp chili powder, 1/4 tsp black pepper, 2 tbsp rice wine vinegar, and 1/2 tsp sugar. Stir until well combined. Put your 1-2lb steak into a large plastic bag and pour the marinade over the meat. Refrigerate 4 to 12 hours.
When your meat is almost done marinading, slice one bell pepper, 1 roma tomato, one onion and 1-3 jalapenos (depending on how spicy you want it). At this point, you can also shred some lettuce and cheese for the toppings. You will also want to make your sauce for the veggies by combining 2 tbsp water, 1 tsp soy sauce, 1/2 tsp lime juice, 1 tbsp olive oil, and salt and pepper to taste.
Warm up your grill or grill pan to medium heat. You could also use a skillet, if you don’t have access to a grill. Once your pan/grill is heated, remove the steak from fridge, discard remaning marinade, and grill your steak until medium done. We’ll be cooking it a little more, so you don’t want to overcook it at this point. Remove from pan and let rest on a cutting board for 5 minutes. After 5 minutes, cut the beef into thin slices, against the grain:
Meanwhile, using the same grill pan or a skillet, sautée onions, green peppers and jalapenos until almost browned and slightly soft.
Add tomatoes and cook another 1-2 minutes. Pour vegetable sauce over veggies and mix, then add your meat and reduce heat to low.
You can even make your own homemade tortillas to put your fajitas in!
I had all of the toppings in bowls, ready to go!
Stuff your tortillas with the fajita mix, and top with shredded cheese, lettuce, sour cream and salsa. You can also squeeze a little lime on top, if that’s your kind of thing.
- 1-2 lb steak (flank, skirt, new york strip, or other good cut)
- 1/4 cup lime juice
- 1/3 cup water
- 2 tbsp olive oil
- 4 crushed garlic cloves
- 3 tsp soy sauce
- 1/2 tsp liquid smoke
- 2 tbsp rice wine vinegar
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 green bell pepper
- 1 roma tomato
- one onion
- 1-3 jalapenos
- lettuce for shredding
- 4 oz shredded monterey jack cheese
- Veggie Sauce
- 2 tbsp water
- 1 tsp soy sauce
- 1/2 tsp lime juice
- 1 tbsp olive oil
- salt and pepper to taste
- 6-8 flour tortillas
- Sour Cream
- Combine all ingredients for marinade and whisk until well incorporated. Add meat to a large plastic baggie, then pour marinade over steak. Refrigerate and marinade for 4 hours, and up to 12 hours.
- Slice bell pepper, tomatoe, onion, jalapenos, lettuce, and shred cheese.
- Combine ingredients for veggie sauce
- Warm grill or grill pan up to medium. Place steak in warmed pan or grill (discard marinade) and cook until medium done. Remove and let rest on cutting board for 5 minutes. Slice against the grain into thin strips.
- In grill pan or skillet, sauté onion, pepper and jalapenos until almost brown and soft. Add tomatoes and cook an additional 1-2 minutes. Pour sauce over veggies, and add sliced meat. Mix well and reduce heat to low.
- To prepare your fajitas, warm up flour tortillas and fill with fajita mix. Top with cheese, shredded lettuce, sour cream and salsa.
Do you like fajitas? What is your favorite fajita recipe?