AI-generated image
Tex-Mex beef fajitas
Lime-marinated skirt steak with sizzling peppers and onions
Fajitas started with the vaqueros of the Rio Grande Valley, who were paid partly in the tough skirt steak, and they became a Tex-Mex restaurant hit in Houston and Austin in the 1970s, carried to the table on a hissing iron platter. The steak is marinated in lime, garlic and cumin, seared very hot and sliced thinly against the grain, then wrapped in flour tortillas with charred peppers and onions. Chef's tip: slice across the grain; with skirt steak that one detail decides whether it is tender or chewy.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ lb beef skirt steak
- 2 limesjuiced
- 4 tbsp vegetable oildivided
- 3 cloves garliccrushed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 ½ tsp salt
- 1 onionsliced
- 3 mixed pepperssliced
- 5 ½ oz guacamole (optional)to serve
- 5 ½ oz pico de gallo (optional)to serve
Shop this recipe on Amazon
What you'll need
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix the 2 limes, half the 2 tbsp vegetable oil, 3 cloves garlic, 1 tsp ground cumin, 1 tsp chili powder and 1 ½ tsp salt. Coat the 1 ½ lb beef skirt steak, cover and marinate in the fridge for 1–4 hours.
60 minStep 2: Heat a cast-iron pan or griddle over a high heat until smoking. Pat the steak dry and sear 3–4 minutes a side for medium-rare, until well charred. Rest 10 minutes on a board.
18 minStep 3: Meanwhile add the rest of the 2 tbsp vegetable oil to the pan and fry the 1 onion and 3 mixed peppers over a high heat for 6 minutes, until charred at the edges but still crisp.
6 minStep 4: Slice the steak thinly across the grain at an angle. A common mistake is cutting with the grain, which leaves long, chewy fibres.
3 minStep 5: Warm the 8 flour tortillas, and serve everything on a hot platter with 5 ½ oz guacamole and 5 ½ oz pico de gallo.
3 min
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tex-Mex beef fajitas take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian