Modern Fajitas

The marinade is what makes these fajitas stand out from generic versions. Cocoa powder pulls the steak toward Mexican mole territory, building depth and a faint bitter edge that balances the chili powder and cayenne. Tequila does double duty as a tenderizer and a flavor carrier, with its grassy agave notes seeping into the meat overnight. Tomato paste adds umami and helps the whole marinade cling to the steak instead of running off.

Flank steak is the right cut here. It is lean enough to take a long marinade without turning mushy, and grilling fast at high heat develops a charred crust while the inside stays pink. Slice diagonally across the grain into half-inch strips. Cutting with the grain leaves you with chewy fibers; cutting against shortens those fibers for tender bites. Warm tortillas on the grill alongside the meat, then build each fajita with guacamole, salsa, and refried beans.

Pro Tips

• Marinate overnight, not just an hour. The tequila and cocoa flavors need time to penetrate the dense flank steak.
• Bring the steak to room temperature 30 minutes before grilling. Cold meat straight from the fridge cooks unevenly.
• Grill over hot coals or screaming-hot gas grates for a proper sear. Lower heat steams the meat instead of charring it.
• Rest the steak five minutes after grilling before slicing. Cutting straight off the grill releases all the juice onto the cutting board instead of into the bite.
• Slice across the grain, never with. Flank has visible long fibers running one direction. Look before you cut.

Variations

• Use chicken thighs or shrimp in place of flank steak, adjusting cook times accordingly.
• Add fresh lime juice to the marinade for a brighter, more acidic finish.
• Skip the tequila and substitute orange juice for an alcohol-free version with similar fruity notes.