Beef Fajitas
If you are looking for a reliable meat recipe, this Beef Fajitas is one to keep: 15 ingredients, 8 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 255
- Level Easy
Ingredients
- ½ cup Olive Oil
- ?
- 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
Method
- 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.
- 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.
- 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.
- Slice steak as thinly as possible across the grain.
- Serve fajitas with tortillas, salsa, guacamole, and lime wedges (see notes).
Tips for the best Beef Fajitas
- Keep the simmer gentle. A hard boil toughens ? and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Tex-Mex base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Beef Fajitas recipe serve?
As written it serves 255. The quantities scale up or down in a straight line, so double everything for 255×2.
What can I substitute for ??
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Beef Fajitas recipe hard to make?
It is rated hard: 15 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Can I make Beef Fajitas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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