Sizzling Beef Fajitas
Submitted by parking
Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.
YIELD
8 servingsPREP
30 minCOOK
50 minREADY
1 hrsBeef fajitas done right are a reason to fire up the grill. Skirt or flank steak soaks in a punchy 3-hour marinade of lime juice, Worcestershire sauce, garlic, and serrano chiles. That acid-forward soak breaks down tough fibers while packing the meat with bright, salty-sour flavor.
Skirt steak is the classic cut for fajitas. It’s lean, deeply beefy, and full of grain that slices into tender strips if you cut against the grain. Pound it with a metal tenderizer before marinating to speed up penetration and break down connective tissue.
Blazing-hot grill coals are the second half of the equation. Medium heat gives you grey, chewy meat. You want intense char and grill marks in just 5 to 6 minutes, which means a really hot grate. Cast-iron sauteed peppers and onions on the side keep their crunch and caramelized edges.
Pro Tips
- Slice the steak against the grain, on the bias, after resting for 5 minutes. Cutting with the grain gives you chewy strips no matter how tender the meat is.
- Let the marinade work for at least 3 hours, but no more than 8. Longer and the acid turns the meat mushy.
- Warm the tortillas just before serving. Cold tortillas tear when you roll; room temperature tortillas go soft and pliable fast.
- Bring the steak to room temperature 20 minutes before grilling. Cold meat from the fridge cooks unevenly.
Variations
Ingredients
Directions
At least 3 hours before grilling the meat, trim it to remove all fat and gristle.
For skirt steak, use a flat metal pounder to tenderize.
Put the meat in a shallow glass dish or plastic bag.
Combine the marinade ingredients.
Marinate for about 3 hours in refrigerator.
About 45 minutes before serving, clean the grill surface and rub it with an oil dampened cloth.
Preheat the grill for about 30 minutes.
Remove the meat from the marinade.
Sprinkle the meat and salt and pepper and place it on the grill.
Baste with marinade, grill, then turn, baste again and grill until medium rare, about 5 to 6 minutes in all, or until desired doneness.
Remove, cover with foil and keep warm.
Heat 2 tablespoon oil in a cast-iron skillet over medium-high heat.
Add the onions and cook until browned, but still crisp.
Remove and add bell peppers.
Sauté about 2 minutes and add onions.
Remove the skillet from the heat.
Preheat the oven to 450℉ (230℃).
Wrap the tortillas or pita breads in foil and heat until warm, 8 to 10 minutes.
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