United States / Main
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.
Ingredients
- olive oil1/2 cup
- soy sauce1/3 cup
- Juice of 2 limes, juice of2
- red pepper flakes1 tsp
- freshly-ground cumin, freshly ground1/2 tsp
- green onions, chopped4
- dark brown sugar, dark3 Tbsp
- inside skirt steak, cut into 3 equal pieces1 ea. (2.25 lb / 1 kg)
- vegetable oil1 Tbsp
- onions, wedged4 small
- red and green bell peppers, sliced2 small
- Tortillas
- Salsa fresca
- Chunky guacamole, chunky
- Lime wedges, wedges
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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).
