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SavorSA Beef Fajitas

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We like to keep it simple; plenty of salt and pepper, citrus and garlic.  I have tried the marinade below using tenderizer, sprinkled on before grilling, or not using tenderizer at all. It didn’t seem to make a difference.

Fajitas from La Margarita cooking at Fiesta Arts Fair

SavorSA Beef Fajitas

2 large garlic cloves, peeled
1/4 cup vegetable oil
1/2 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/4 cup fresh orange juice
1 cup water
Salt, to taste
Pepper, to taste
1 medium white onion, peeled, cut into eighths
1 green bell pepper, trimmed and quartered
1 dozen warm flour tortillas

Suggested garnishes: Guacamole (see recipe link below), pico de gallo and/or your favorite salsa

In a long, flat dish or pan with sides, just big enough to lay steaks flat in one layer, mash the garlic cloves with a fork and spread around the surface of the dish. Pour in vegetable oil, lime juice, cayenne pepper and optional orange juice. Add water and mix it all together well. Lay the steaks in the pan to soak up some of the marinade, then turn them over. Cover with plastic wrap and let marinate at least an hour, turning once. If you want to marinate them for longer, put the meat in the refrigerator. When you are ready to grill, take the steaks out and keep at room temperature for 15 minutes or so before cooking. Drain the marinade off steaks and discard it.

Prepare medium-hot charcoal or gas grill. Season steaks with salt and pepper. Put them on the grill and cook for 15 minutes or so on each side.  When the steaks are done, take them off the grill and put on a warm platter and cover with foil. Let them rest for 5-10 minutes.

In a pan on the stove, put in two tablespoons of oil and add the sliced onions and peppers. Fry/sauté them until they are just cooked, so the peppers are still a pretty, fresh green color. Or, you can lightly oil them and put them on the grill about 10 minutes before the steaks are done and grill them that way.

When you have the tortillas warm and all the optional sides ready, take the steaks from the platter and slice them with a sharp knife on a cutting board, against the grain. Put them back in the platter so they soak up a little of the juice. They should be not too thin, not too thick: about a quarter- to a half-inch thick. Let people build their own tacos and garnish them with onions, peppers and other options.

Makes 4 to 6 servings.

From SavorSA

Bonnie’s Guacamole

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