These easy 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.
Best Steak for Fajitas
I have experimented with different cuts of steak for fajitas and have found that my favorite is flank steak, followed by skirt steak. Flank steak is a thicker cut of meat and more tender.
Beef Fajita Marinade
The secret to a tender and flavorful beef fajita is the marinade. Whether you use flank steak or skirt steak, both meats need a marinade. I use a combination of soy sauce, balsamic vinegar, lime juice, dijon mustard, Worcestershire sauce and canola oil. The flavor is amazing and it helps tenderize the meat.
How to Make Beef Fajitas
- Marinating the meat is really important. If you are using flank steak you want it to marinade for at least 2-3 hours. If you are using skirt steak allow it to marinade overnight, preferably 24 hours.
- I usually put my meat and marinade into a large zippered bag and put it in the refrigerator. I try to remember to turn the bag a few times to make sure all the meat is getting into the marinade.
- For the most tender meat, I grill the steak over medium high heat for about 5-7 per side for flank steak. It will depends on how thick your meat is. Skirt steak will cook much faster. I always use a meat thermometer and cook my meat to a medium doneness, about 135-145 degrees F.
- I usually pull my meat off the grill 5-10 degrees early and then allow it to sit for about five minutes before slicing and serving.
- Always cut your meat across the grain for more tender meat.
- While your meat is cooking saute your peppers and onion in some olive oil with some salt. I like to use a combination of red, orange, yellow, and green peppers. I have used a white, yellow or red onion. Slice them thin and saute until tender but not mushy.
- I prefer corn tortillas for my fajitas but flour tortillas work great too. We eat them just like a taco.
- Fajitas are perfect with a little homemade guacamole, or a lot of homemade guacamole. I have several guacamole recipes here on the blog, this one is my favorite.
Some other yummy Mexican recipes you might enjoy:
Beef Fajita Recipe
- 1/2 C Canola oil
- 1/3 C soy sauce
- 1/4 C balsamic vinegar
- 2 Tbsp fresh lime or lemon juice
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3 cloves garlic minced
- 1/2 tsp ground black pepper
- 1 1/2 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
Originally posted February 16, 2011
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