Fajita Recipe

Beef Fajita Recipe

I have tried a lot of bad fajita recipes in my life.  Chewy meat, terrible flavor, no flavor, no bueno.  There are two restaurants where I have eaten really great fajitas. First, a local restaurant called El Rancho, which has the best fajitas I have ever tasted: full of flavor, spicy, tangy, and with really tender beef.  The second is Chili’s Restaurant, while not quite as good as the latter, they’re still pretty tasty, and have a refreshing hint of citrus.

Since I am an avid fan of GOOD beef fajitas, I have tried numerous recipes, trying to find the right combination of flavors.  I am here to tell you, I have created a good fajita recipe! And I am going to share it 🙂

Let’s start with the meat.  A good flank or skirt steak is traditionally used in beef fajitas.  These steaks are great, but you need to make sure you marinate it long enough, and when you cut the meat, slice it across the grain. I have also made fajitas with New York Strip, Ribeye, and a few other steaks.  As long as the steak isn’t overcooked, any good piece of steak should suffice!  I chose a Choice Crossrib Steak, which was tender and flavorful, but not terribly expensive.

To create the marinade, combine 1/4 cup lime juice, 1/3 cup water, 2 tbsp olive oil, 4 crushed garlic cloves, 3 tsp soy sauce, 1 tsp salt, 1/2 tsp liquid smoke, 1/2 tsp chili powder, 1/4 tsp black pepper, 2 tbsp rice wine vinegar, and 1/2 tsp sugar. Stir until well combined.  Put your 1-2lb steak into a large plastic bag and pour the marinade over the meat.  Refrigerate 4 to 12 hours.

When your meat is almost done marinading, slice one bell pepper, 1 roma tomato, one onion and 1-3 jalapenos (depending on how spicy you want it).  At this point, you can also shred some lettuce and cheese for the toppings.  You will also want to make your sauce for the veggies by combining 2 tbsp water, 1 tsp soy sauce, 1/2 tsp lime juice, 1 tbsp olive oil, and salt and pepper to taste.

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Warm up your grill or grill pan to medium heat.  You could also use a skillet, if you don’t have access to a grill. Once your pan/grill is heated, remove the steak from fridge, discard remaning marinade, and grill your steak until medium done.  We’ll be cooking it a little more, so you don’t want to overcook it at this point.  Remove from pan and let rest on a cutting board for 5 minutes. After 5 minutes, cut the beef into thin slices, against the grain:

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Meanwhile, using the same grill pan or a skillet, sautée onions, green peppers and jalapenos until almost browned and slightly soft.

Add tomatoes and cook another 1-2 minutes.  Pour vegetable sauce over veggies and mix, then add your meat and reduce heat to low.

You can even make your own homemade tortillas to put your fajitas in! 

I had all of the toppings in bowls, ready to go!

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Stuff your tortillas with the fajita mix, and top with shredded cheese, lettuce, sour cream and salsa.  You can also squeeze a little lime on top, if that’s your kind of thing.

Fajita Recipe

5.0 from 2 reviews
Finally - A Good Recipe for Beef Fajitas!!
 
Prep time
Cook time
Total time
 
Ingredients
  • 1-2 lb steak (flank, skirt, new york strip, or other good cut)
Marinade
  • ¼ cup lime juice
  • ⅓ cup water
  • 2 tbsp olive oil
  • 4 crushed garlic cloves
  • 3 tsp soy sauce
  • ½ tsp liquid smoke
  • 2 tbsp rice wine vinegar
  • 1 tsp salt
  • ½ tsp sugar
  • ½ tsp chili powder
  • ¼ tsp black pepper
Veggies
  • 1 green bell pepper
  • 1 roma tomato
  • one onion
  • 1-3 jalapenos
  • lettuce for shredding
  • 4 oz shredded monterey jack cheese
Veggie Sauce
  • 2 tbsp water
  • 1 tsp soy sauce
  • ½ tsp lime juice
  • 1 tbsp olive oil
  • salt and pepper to taste
Toppings
  • 6-8 flour tortillas
  • Salsa
  • Sour Cream
Instructions
  1. Combine all ingredients for marinade and whisk until well incorporated. Add meat to a large plastic baggie, then pour marinade over steak. Refrigerate and marinade for 4 hours, and up to 12 hours.
  2. Slice bell pepper, tomatoe, onion, jalapenos, lettuce, and shred cheese.
  3. Combine ingredients for veggie sauce
  4. Warm grill or grill pan up to medium. Place steak in warmed pan or grill (discard marinade) and cook until medium done. Remove and let rest on cutting board for 5 minutes. Slice against the grain into thin strips.
  5. In grill pan or skillet, sauté onion, pepper and jalapenos until almost brown and soft. Add tomatoes and cook an additional 1-2 minutes. Pour sauce over veggies, and add sliced meat. Mix well and reduce heat to low.
  6. To prepare your fajitas, warm up flour tortillas and fill with fajita mix. Top with cheese, shredded lettuce, sour cream and salsa.

Do you like fajitas?  What is your favorite fajita recipe?



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6 Responses to Fajita Recipe

  1. Robyn says:

    This recipe is so good! The marinade for the meat is awesome. I couldn’t stop eating the meat as I was slicing it =)
    I marinaded the beef for almost 48 hours (on accident) and I used seasoned rice vinegar (because that’s what I had). Also, I had a cross-rib roast that I needed to use, so I just sliced that into about 5-6 large steak size pieces and it worked great!
    I have never left a review on food recipes before (I just always forget). But I came back to this site to print it off for a couple friends and so am leaving my first ever review. That’s how good it was!

    • Andrea says:

      Thanks so much for leaving your feedback, Robyn! I truly appreciate you taking the time, and feel honored my site was your first review 🙂 I am so glad you enjoyed the recipe, and appreciate you sharing it with your friends!

  2. Machela says:

    Thank you so much for this recipe!!! Whole family loved them! Soo delicious and easy! Also made the homemade tortillas (for the first time) and they turned out delicious! This recipe is now a staple in our home!

  3. Cynthia L says:

    Fajitas are a favorite at this house too! We lived in the Southwest for a long time, so we know what good is! You are so right about fajitas from Chilis. Good, but not great!
    Your recipes sounds great! The hint about cutting cross grain is great!

    Thank you so much for joining the In and Out of the Kitchen Party! I can’t wait to see what you will bring next week . I am off to share this will all my bloggy buddies!

    Cynthia at http://FeedingBig.com

    • avaughan says:

      Thank you for allowing me to share it on your Link-up Party! There are so many great recipes and craft ideas there, I am sure I will be inspired for more great dishes 🙂

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