In the Kitchen: Weeknight Fajitas

by Ethan Johnson
May 29, 2007

You guessed it: "Weeknight" is code for "quick and dirty." I have been wanting to make beef fajitas at home for some time, and finally found a reasonably accessibe recipe in my collection. "Fajita" refers to the cut of meat, usually skirt (used here) or flank steak. Flank steaks tend to be pretty expensive compared to skirt, and the prep work is virtually identical. Let's light a fire under something cast iron and make:

Weeknight Fajitas

Weeknight Fajitas

Recipe adapted from Mexican Cooking by Roger Hicks.

    1 skirt or flank steak
    3 Tbsp pure olive oil
    3-4 colored bell peppers
    1 medium to large white onion
    Shredded yellow/white cheese
    Tortillas
    Fresh cracked pepper
    Kosher salt

Marinade:

    3 limes
    1 part Triple Sec (or similar orange liqueur)
    2 parts tequila

(Serves 2-3.)

  1. We begin by laying out the meat on a cutting board, and removing the fat and the membrane from one side of the steak. This was tough to do alone, and my boning knife could have been sharper. Do your best.

    Meat 1

    Meat 2

  2. Cut the ends off of the steak, then cut the steak in half lengthwise. Cut the halves into thin strips (think of stir-fry strips) and set aside in a bowl.

    Meat 3

    Meat 4

  3. Slice the limes in half, then squeeze the juice into a small bowl or measuring cup.

    Limes 1

    Limes 2

  4. Judging the amount of lime juice, add 1 part triple sec and 2 parts tequila to the lime juice. Stir to combine. Pour the marinade mixture over the meat. Cover and set aside. Marinade the meat for at least 30 minutes at room temperature.

    Marinade 1

    Marinade 2

  5. Gather up the onion and bell peppers and switch to a clean cutting board/new knife.

    Veggies

  6. Slice the onions and bell peppers into thin strips and set aside.

    Veggies 2

    Veggies 3

    Veggies 4

  7. After the meat has marinaded, heat the olive oil in a cast iron skillet or a wok (probably better) over high heat.

    Olio

  8. Add the sliced vegetables and cook until wilted. The peppers may show signs of roasting which is OK.

    Veggies in pan 1

    Veggies in pan 2

  9. Add the meat and stir constantly until cooked through. Season with salt and pepper as desired.

    Added meat

  10. Heat a tortilla (if using) in a separate skillet until warm. Transfer tortilla to plate. Spoon some meat and vegetables into the center of the tortilla, and garnish with cheese, sour cream, tomatoes, avocados and so forth as desired.

  11. Roll up the tortillas and serve.

  12. Mucho mas sabor!

Enjoy! Let me know how it turns out. <EM>

(The full, ever-expanding In the Kitchen recipe list may be found here, if you take a notion.)

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