Introduction to Beef Fajitas
Beef fajitas are a Tex-Mex dish consisting of grilled skirt steak, onions, peppers, and tortillas. This recipe brings together succulent flavors and offers a taste of the Southwest on your plate.
Background Story: Why This Recipe?
My love for fajitas began decades ago when I worked as a waiter at US Bar and Grill. Despite the name, it was an authentic Mex/Tex-Mex restaurant. Fajitas were our specialty. We served Grilled Cabrito (goat) Fajitas on Saturdays. The cabrito was on display over the show grill as you walked in.
Inspired by that memory, I decided to recreate the dish at home. I focused on the harmonious blend of skirt steak, onions, and peppers.
What to Expect
Get ready for a delightful mix of smoky, savory, and slightly spicy flavors. The marinade imparts a wonderful tang, while grilling provides a perfect char. Expect tender beef slices and vibrant veggies wrapped in warm tortillas.
Tips and Tricks
- Marinate the skirt steak for at least an hour to enhance flavor.
- Butterfly the skirt steak to make it thinner.
- Slice meat against the grain for tenderness.
- Avoid crowding the grill to ensure even cooking.
- Add a splash of lime juice for a zesty finish.
Storage Instructions
Store leftovers in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to prevent drying out.
Serving Suggestions
Serve with warmed flour and corn tortillas, red and green salsa, chopped cilantro, chopped onions, Mexican rice, and refried beans. See all the recipes for Fajita Friday.
Variations
This recipe calls for the meat to be served with onions and peppers. They should be sauteed on the griddle or hot cast iron skillet. You can also serve them with sliced fire-roasted poblano pepper or jalapenos if you like the heat. The flavor will be awesome.
Serve with warmed flour and corn tortillas, red and green salsa, chopped cilantro, chopped onions, Mexican rice, and refried beans. See all the recipes for Fajita Friday.
I like my fajitas with yellow corn tortillas slightly cooked with a touch of beef fat on a flat skillet. So good! Put the last portion of beef fat in a cast iron skillet or griddle. Spread it around to cover the entire surface. Start cooking the tortillas for a couple of minutes on each side.
If you cook them longer and they are starting to get golden brown, you can use one tortilla per taco. If you take them off just after they’re warm, you will need to use two tortillas and double up. If you don’t use two of the heated corn tortillas, your tacos will fall apart on you.
You can also serve flour tortillas. Try them this way; corn tortillas with beef fajitas, and flour tortillas with chicken fajitas. You will notice a very nice flavor pairing for each one.
You can always eat them however you like. Enjoy
Conclusion
Give this grilled beef fajitas recipe a try and let the smoky, rich flavors impress your taste buds! Feel free to leave a comment and share your results. Don’t forget to subscribe to my blog for more delicious recipes. Also, follow me on social media for daily culinary inspiration.
Also, try my Chicken Fajitas.
Beef Fajitas
Ingredients
Fajita Beef
Making the Fajitas
Toppings
Instructions
Beef Fajita Instructions
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Grilled Skirt Steak
Trim any remaining silverskin and fat off the steaks.
Mix all marinade ingredients in a bowl.
Place beef and marinade in a 2.5-gallon ziplock bag.
Move the beef around by massaging the bag so that all the meat is coated with the marinade.Â
Lay the bag flat on the bottom shelf of the refrigerator, making sure no ready-to-eat foods are below it. Refrigerate for 24 hours
Flip the bag every 6-12 hours to ensure an even marinade.
Preheat grill to medium
Preheat the oven to 350.
Grill beef for 3-4 minutes on each side, turning 90 degrees after about 1-2 minutes to get an excellent grill mark. Do this on the other side as well.
When the grill marks are nice and brown, pull the beef off the grill, cover it with foil, and let it rest for 30 minutes.
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Building the Fajitas
Slice the whole pieces of steak into 1/4 - 3/8 inch strips across the grain. You will see the striations. Simply cut across the grain instead of in their direction. This will produce a more tender and enjoyable bite.
Peel and slice the onions in half and then into 1/4" slices.
Wash, core, seed the peppers, and slice into 1/4" slices.
In Skillet 1
Get your skillet hot on medium-high heat, then add the first portion of beef fat or avocado oil. Toss the onions, peppers, and salt in and saute until desired tenderness with the desired char. Turn off the heat and set aside.
In Skillet 2
Heat cast iron skillet on med/high to high heat to get it hot. Add the second portion of beef fat or avocado oil to the skillet, and spread around with a spatula or by swirling. CAUTION: This oil will get hot fast, so don't splash any out, or you can hurt yourself or someone else.
Add the beef slices and toss to coat with oil using a set of tongs. Keep tossing and stirring until all the beef is coated with oil and starts to crisp on the edges and surface.
Turn off the heat, slide meat to one side, add peppers and onions from the other pan, and serve.
If you want the restaurant effect of smoking fajitas on a hot skillet, you will need to get a 3rd skillet screaming hot and transfer the sauteed beef, peppers, and onions to it. You will get the desired effect, but it is dangerous and impractical at home. Eating it is more fun than picking it up off the floor after that hot pan has burned you.
Serve with warmed flour tortillas, red and green salsa, chopped cilantro, Mexican rice, and refried beans. See all the recipes for Fajita Friday.
I like my fajitas with yellow corn tortillas slightly cooked with a touch of beef fat on a flat skillet. So good! Put the last portion of beef fad in a cast iron skillet or griddle and spread it around to cover the entire surface. Start cooking the tortillas for a couple of minutes on each side.
If you cook then longer where they are starting to get golden brown you can use one tortilla per taco, and if you take them off just after they're warm, you will need to use two tortillas and double up. If you don't your tacos will fall apart on you.
You can also serve flour tortillas. But why? Don't get me wrong, I love flour tortillas, but I prefer them with chicken. Try them this way; corn tortillas with beef, and flour tortillas with chicken. You will notice a very nice flavor pairing for each one.
You can always eat them however you like. Enjoy
