Beef Fajitas
The original contributor of this recipe noted the following anecdote: When I visited San Antonio, Texas, years ago, my cousin took me to the Texas Folklife Festival, where he introduced me to fajitas, telling me that they were originated by poor people who cut "beef skirts" (skirt steak) across the grain to make this tough cut much more tender.
Total Time
½ hour
Servings
6–12
½ cup olive oil
⅓ cup soy sauce
Juice of 2 limes
1 tsp red pepper flakes
½ tsp freshly-ground cumin
4 green onions, chopped
3 Tbsp dark brown sugar
1 ea. (2.25 lb / 1 kg) inside skirt steak, cut into 3 equal pieces
1 Tbsp vegetable oil
4 small onions, wedged
2 small red and green bell peppers, sliced
Tortillas
Salsa fresca
Chunky guacamole
Lime wedges
Combine olive oil, soy sauce, lime juice, red pepper flakes, cumin, green onion, and brown sugar in a blender. Blend until smooth.
Pour marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more.
1 hour
Remove steak from marinade and place down as close as possible to coals of a preheated charcoal grill. Cook one side until the internal temperature is 125°F (51°C). Flip and allow to cook until the internal temperature is at least 145°F (63°C) in the thickest part. These temperatures are enough to safely cook the meat, you may like it more well done.
Remove and cover immediately, allowing at least 3 minutes to rest. You may wish to immediately wrap tightly with aluminum foil and remove to a low heat area of the grill or a low heat oven to keep ready for less-than-immediate use.
3 minutes
Meanwhile, place a 9–10-inch (23–25 cm) cast-iron skillet down on the coals (or a stove).
Once pan has heated, toss sliced peppers and onions with vegetable oil. Place in the skillet and cook for at least 2–3 minutes. They should be cooked to a moderately soft state on high heat with some browning evident. A small amount of water can be added, and the pan covered, to partially steam the vegetables if desired. Remove and keep warm.
2–3 minutes
Slice steak as thinly as possible across the grain.
Serve fajitas with tortillas, salsa, guacamole, and lime wedges (see notes).
- •The onion and bell pepper are often mixed with the sliced meat in one dish and allowed to marinate together.
- •The tortillas and other ingredients are typically served on separate dishes.
- •For those who may not know, the eater is expected to assemble the various components of the dish as they prefer—there is no need for the cook to do further assembly. The tortillas are used as wrap for the other ingredients, topped with a squirt of lime juice, if desired.