Recipes for beef fajitas are plentiful. What a simple yet wonderful meal, though. I have never replicated the hot, sizzling plate of grilled meat and vegetables brought out by the wait staff of a restaurant. The aroma of grilled beef is tantalizing to everyone in the vicinity of that lucky table.
The secret to beef fajitas is the marinade. Many grocery stores sell marinades or seasoning packets specifically for beef fajitas, but you can come up with a marinade on your own by throwing together ingredients from your own pantry. That is how I came up with this recipe. I call it a happy accident.
Ingredients
1 cup extra virgin olive oil
1/2 cup lime juice
1 Tbsp. Ancho chili powder
2 tsp. cumin
2 tsp. garlic, minced
1 tsp, Mexican oregano
1 tsp, dried cilantro
1 tsp, Montreal Steak Seasoning
1 tsp. salt
1/2 tsp, pepper
2 – 3 dashes Tabasco hot sauce
2-pound flank steak
2 poblano peppers or green bell peppers, sliced
1 red bell pepper, sliced
2 yellow onions, sliced
Flour tortillas (use regular or low-carb)
Toppings: guacamole, pico de gallo, sour cream, cilantro, jalapeno
Instructions
In order to properly marinate any type of meat, you must use something to poke holes all over your meat. You can use a knife or a fork or anything that will penetrate the meat, so the marinade can soak into the inside of the meat. I have this wonderful pokey tool that is meant especially for marinating. It is one of my favorite kitchen gadgets, I have talked about this gadget before.
Puncture your entire flank steak with whatever tool you have on hand. In a small bowl, whisk together the first 11 ingredients. Place the flank steak in a resealable plastic bag. Pour in the marinade mixture. Massage the marinade into the meat while in the bag. Seal the bag and refrigerate overnight.
Before grilling the flank steak, wrap the tortillas in aluminum foil and place them in the oven to warm. I use low-carb or Keto tortillas for this recipe, but you can use any type that works for you.
Grill the flank steak on both sides until the internal temperature reaches about 135-140 degrees. Remove from grill and let rest for five minutes. Slice the flank steak against the grain and keep warm.
Grill the sliced onions and peppers until the desired doneness.
Return the flank steak to the grill and toss it with the vegetables. Grill for about 3 minutes to warm. Serve flank steak and vegetables wrapped in tortillas. Top with desired toppings.
Beef Fajitas
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 fork or marinating tool
- 1 resealable bag
- 1 Small bowl
- 1 indoor or outdoor gril
- aluminum foil
- Grill tongs
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup lime juice
- 1 Tbsp. Ancho chili powder
- 2 tsp. cumin
- 2 tsp. garlic, minced
- 1 tsp. Mexican oregano
- 1 tsp. dried cilantro
- 1 tsp. Montreal Steak Seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 2-3 dashes Tabasco hot sauce
- 2 lbs. flank steak
- 3 poblano peppers, sliced
- 1 red bell pepper, sliced
- 2 yellow onions, sliced
- Tortillas (use regular or low-carb)
- Toppings: guacamole, pico de gallo, sour cream, cilantro, jalapeno
Instructions
- In order to properly marinate any type of meat, you must use something to poke holes all over your meat. You can use a knife or a fork or anything that will penetrate the meat, so the marinade can soak into the inside of the meat. Puncture your entire flank steak with whatever tool you have on hand.
- In a small bowl, whisk together the first 11 ingredients.
- Place the flank steak in a resealable plastic bag. Pour in the marinade mixture.
- Massage the marinade into the meat while in the bag. Seal the bag and refrigerate overnight.
- Wrap the tortillas in aluminum foil and place them in the oven to warm.
- Grill the flank steak on both sides until the internal temperature reaches about 135-140 degrees.
- Remove from grill and let rest for five minutes.
- Slice the flank steak against the grain and keep warm.
- Grill the sliced onions and peppers until the desired doneness.
- Return the flank steak to the grill and toss it with the vegetables.
- Grill for about 3 minutes to warm.
- Serve flank steak and vegetables wrapped in tortillas. Top with desired toppings.
THIS is why I love Black Tie and Jam; You don’t just TELL us to marinade, you TEACH us HOW to. Love it!