Beef Fajitas

Name: Beef Fajitas
Yield: 6 servings
Cuisine: american
Ingredients: 0.25 cup fresh lime juice; 0.25 cup tequila; 4 cloves garlic; 2 tablespoons 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; 2 teaspoons salt; 1 teaspoon ground black pepper; 6 large flour tortillas; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1 large white onion; 1 tablespoon garlic; 0 lime wedges; 0 cold Mexican beer, or tequila shots

6 servingsamericanmain-dish

Imported from www.foodnetwork.com

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Ingredients

fresh lime juice0.25 cup
tequila0.25 cup
garlic4 cloves
cilantro leaves2 tablespoons
vegetable oil2 tablespoons
Worcestershire sauce2 teaspoons
dried crushed Mexican oregano1 teaspoon
red pepper flakes1 teaspoon
ground cumin1 teaspoon
ground coriander1 teaspoon
flank steak2 pounds
salt2 teaspoons
ground black pepper1 teaspoon
flour tortillas6 large
red bell pepper1
green bell pepper1
yellow bell pepper1
white onion1 large
garlic1 tablespoon
lime wedges0
cold Mexican beer, or tequila shots0

Nutrition

480

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
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.
2
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.
3
Preheat the grill to high, and preheat the oven to 325 degrees F.
4
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.
5
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.
6
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.
7
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.

Tips

•
Slice against the grain: Flank steak has long, visible muscle fibers. After resting, identify the direction they run and cut perpendicular to them at a slight bias. Slicing with the grain leaves fajitas chewy and stringy no matter how well you cooked the meat.
•
Don't over-marinate. The lime juice and tequila are acidic, and while 12-24 hours builds great flavor, going much longer starts to 'cook' and mush the surface of the steak, giving it a mealy texture. Stay within the window and always pat the meat completely dry before grilling so it sears instead of steams.
•
Get a hard sear and don't crowd the peppers. The grill must be screaming hot for a proper crust in 3-4 minutes per side. For the vegetables, use a wide skillet over medium-high and resist stirring too often—let them sit to caramelize. Crowding drops the pan temp and steams them soft instead of browning them, so cook in batches if needed.
•
Substitutions: No tequila? Use extra lime juice plus a splash of orange juice or pineapple juice for acidity and a hint of sweetness. Mexican oregano can be swapped for regular oregano (use a bit less, it's more assertive), and skirt steak works beautifully in place of flank—just watch cooking time as it's thinner.
•
Make-ahead and storage: The marinade can be mixed and the steak submerged the night before. Cook steak and vegetables fresh for best texture, but leftovers keep 3-4 days refrigerated. Store sliced meat and veggies separately from tortillas, and reheat the beef gently to avoid drying it out—slightly underslice it if you know you'll reheat.