Beef Fajitas are made with flank steak that marinaded and grilled. Add in peppers and onions for a delicious dinner.
I have been on a quest. To discover a great beef fajita recipe.
I have done lots of experimenting the last month or so and I think my family is a little tired of fajitas.
I have experimented with different cuts of meat – several types of steak including skirt steak and flank steak. The winner is definitely flank steak. If you are going to use skirt steak be sure and marinate it over night.
I have also had fun trying different marinades and today’s recipe is the winner.
Allowing your meat to marinate for at least 2-3 hours is a must and you can even let it marinate overnight for some extra tenderness.
It’s my husband’s job to grill the marinated flank steak to perfection (we like it medium to medium well, not too pink in the middle, but just pink enough) It’s then my job to slice it into nice thin slices cutting across the grain.
Then we all get to eat it!
I tried my hand at making flour tortillas too. Let’s just say I need a little practice and they need to be bigger, much bigger. I’ll keep working on it and let you know how it goes.
We like our fajitas with a little homemade guacamole, or a lot of homemade guacamole. That recipe is coming later this week.
As you can see my homemade tortilla is WAY too small. I had to eat it taco style rather than burrito style. But it still tasted delicious!
So I think I have found it. A great beef fajita recipe. I can now add it to the recipe for yummy chicken fajitas.
- ½ C Canola oil
- ⅓ C soy sauce
- ¼ C balsamic vinegar
- 2 Tbsp fresh lime or lemon juice
- 1½ Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
- ½ tsp ground black pepper
- 1½ pounds flank steak
- Combination of peppers - red, yellow, orange, green and onion, sliced.
- Olive oil
- Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper
- Place meat in a large Ziploc baggie and pour marinade over the steak
- Turning meat to coat thoroughly
- Refrigerate for at least 2-3 hours or overnight
- Preheat grill for medium-high heat
- Place steaks on the grill, and discard the marinade
- Grill meat for 5 minutes per side, or to desired doneness
- Slice meat thinly going across the grain
- While meat is grilling, saute onions and peppers in olive oil and salt until tender
- Serve with meat on a tortilla
- Add sour cream, guacamole and or salsa
Recipe adapted from allrecipes.com
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