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Recipe

Beef Fajitas

  • Yield: 6 servings

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.