Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks!
For all – 2 lbs skirt, flank or sirloin
Fajitas 1 – Limey
2/3 cup soy
1/4 cup lime juice
s and p
Fajitas 2 – Tequila
1/3 cup OJ
3 T lime juice
2 T tequila
2 T OO
4 cloves garlic
1 T each honey, soy and Worcestershire and chipotle pepper
(food pro or blend this one first)
Fajitas 3 – Balsamic
1/2 c balsamic
1/2 cup OO
1/2 cup tequila or lemon juice
1 t each garlic powder, chili powder, and onion powder
Mixture of sliced onions and bell peppers (2-3 each). Split marinade into 2/3 beef and 1/3 veg and marinate for 4 hours or overnight in separate ziplock bags.
Remove from marinade and sauté (you can grill these too although you may need one of those basket thingys) the veg over medium heat and grill (ideally) the beef over medium heat until temp is 130 (med rare) or whatever you want), THEN cut into strips.
Serve with warmed tortillas (flour best but really doesn’t matter), favorite hot sauce, sour cream, avocado (or guac), and maybe some cotija if you want (not required though). This is NOT for cheddar!