Tequila-Infused Beef Fajitas
Indulge in the vibrant flavors of Mexico with these Tequila-Infused Beef Fajitas! Perfectly marinated skirt steak, kissed with the boldness of tequila, garlic, and fresh lime juice, combines harmoniously with a colorful mix of sautéed bell peppers and onions. This easy-to-follow recipe, inspired by Karen Hursh Graber from Mexican Hot… Or Not!, promises a delicious meal that is sure to impress your family and friends. Serve these sizzling fajitas with warm tortillas and your choice of toppings for a festive dining experience everyone will love!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Skirt steak
2 lbs (Cut into pieces for grilling)
Garlic cloves
3 (Peeled and mashed)
Vegetable oil
1/3 cup (For marinade)
Vegetable oil
2 tablespoons (For sautéing)
Tequila
4 tablespoons (For marinade)
Salt
1 teaspoon (For marinade)
Fresh lime juice
4 tablespoons (Squeezed from real limes)
White onion
1 large (Sliced into thin crescents)
Green or assorted color bell peppers
3 (Cut into strips)
Ground cumin
1 teaspoon (For marinade)
Instructions
1
Start by cutting the skirt steak into manageable pieces that will fit your grill or skillet.
2
In a non-reactive bowl, combine the garlic, lime juice, cumin, tequila, salt, and 1/3 cup of vegetable oil to create a marinade.
3
Add the steak pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and let the meat marinate in the refrigerator for at least 2 hours to absorb the flavors.
4
Preheat your grill to high heat, or heat a grill pan or skillet over medium-high heat.
5
Remove the steak from the marinade, allowing any excess to drip off, and grill the meat until cooked to your desired doneness. Be careful not to overcook to retain its tenderness.
6
While the steak is grilling, heat the remaining 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the sliced bell peppers and onion, sautéing until they are crisp-tender, about 5-7 minutes.
7
Once the steak is cooked, remove it from the grill and let it rest for a few minutes. Then, slice the steak against the grain into thin strips.
8
Serve the sliced steak hot alongside the sautéed vegetables, and provide warm flour or corn tortillas for wrapping. Enhance your serving with optional toppings such as sour cream, avocado, guacamole, salsa, cheese, and fresh lettuce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tequila-Infused Beef Fajitas?
Tequila-Infused Beef Fajitas are a vibrant Mexican-inspired dish featuring marinated skirt steak, sautéed bell peppers, and onions, flavored with a bold mix of tequila, garlic, and lime.
What cut of beef is best for this recipe?
The recipe specifically calls for 2 lbs of skirt steak, which is ideal for absorbing marinade and grilling quickly.
How long should the beef marinate?
The meat should be marinated in the refrigerator for at least 2 hours to ensure it absorbs the flavors and becomes tender.
What are the main ingredients in the marinade?
The marinade consists of garlic, lime juice, cumin, tequila, salt, and vegetable oil.
How much tequila is used in the recipe?
The recipe calls for 4 tablespoons of tequila to be mixed into the marinade.
What kind of oil should I use?
Vegetable oil is recommended for both the marinade and for sautéing the vegetables.
How do I prepare the garlic for the marinade?
You should use 3 garlic cloves that have been peeled and mashed.
How should the steak be prepared before marinating?
The skirt steak should be cut into manageable pieces that will fit your grill or skillet.
What is the recommended cooking method for the steak?
You can grill the steak on high heat or use a grill pan or skillet over medium-high heat.
How do I know when the steak is done?
Grill the meat until it reaches your desired level of doneness, taking care not to overcook it so it remains tender.
How should the vegetables be sliced?
The white onion should be sliced into thin crescents, and the bell peppers should be cut into strips.
How long do the peppers and onions need to cook?
Sauté the vegetables in a skillet for about 5 to 7 minutes until they are crisp-tender.
Why should I slice the steak against the grain?
Slicing against the grain breaks up the muscle fibers, making the meat much easier to chew and more tender.
What are some suggested toppings for these fajitas?
Optional toppings include sour cream, avocado, guacamole, salsa, cheese, and fresh lettuce.
What type of tortillas should I serve with this dish?
You can serve the fajitas with either warm flour or corn tortillas.
Who is the inspiration behind this recipe?
This recipe is inspired by Karen Hursh Graber from 'Mexican Hot… Or Not!'.
Can I use different colored bell peppers?
Yes, the recipe suggests using 3 green or assorted color bell peppers for a colorful presentation.
How much lime juice is needed?
The recipe requires 4 tablespoons of fresh lime juice, ideally squeezed from real limes.
Is cumin included in the marinade?
Yes, 1 teaspoon of ground cumin is used to add depth and spice to the marinade.
Should I let the meat rest after cooking?
Yes, once the steak is cooked, let it rest for a few minutes before slicing to keep the juices inside.
What size onion is required?
The recipe calls for one large white onion.
Is this recipe considered easy?
Yes, it is described as an easy-to-follow recipe that is sure to impress family and friends.
What is the purpose of the tequila in the marinade?
The tequila provides a bold flavor and acts as a tenderizer for the skirt steak.
Do I need to cover the bowl while marinating?
Yes, cover the bowl and place it in the refrigerator during the marinating process.
How much salt is used in the marinade?
One teaspoon of salt is added to the marinade mixture.
What heat setting should I use for sautéing the vegetables?
Use medium-high heat to sauté the sliced onions and bell peppers.
How many bell peppers are needed?
The recipe calls for 3 bell peppers.
Can I cook this indoors?
Yes, if you do not have an outdoor grill, you can use a grill pan or a skillet indoors.
Is the steak marinated at room temperature?
No, for safety and flavor absorption, the meat should marinate in the refrigerator.
What should I do with the marinade after removing the meat?
Allow any excess marinade to drip off the steak before grilling; discard any leftover marinade that touched raw meat.