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Beef steak fajitas (steak fahitas) using skirt steak recipe  Share this recipe on FacebookThe traditional beef steak fajitas recipe, using skirt steak. Skirt steak is quite a tough meat to eat, so to tenderize it, it is marinaded in tequila, oil, lime juice and spices for several hours (you can marinate the steak overnight for best results). The steak is cooked over coals and served with lightly fried bell peppers and onions.
Preparation time: 20 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients 1 1/2 lb skirt steak, cut into long, thin stripes
For the skirt steak marinade
1/2 cup vegetable oil
1 cup tequila
1/2 cup lime juice
2 garlic cloves, minced
1 whole jalapeno pepper, sliced finely
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp paprica powder
1/4 tsp black pepper
1/2 tsp salt
For the fajitas (fahitas)
3 Tbsp vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, cut into rings
12 flour tortillas Directions In a mixing bowl combine the vegetable oil, tequila, lime juice,
minced garlic,
jalapeno pepper, chili powder, cumin and salt. Stir well until
all ingredients are blended. Add the steak pieces and toss them well using your hands, making sure they get evenly coated with the marinade. Cover with plastic
wrap and
put in the refrigerator for at least 6 hours (the longer the
marinade time, the better).
Prepare the coals. The coals will be ready when you can place your palm over them, at cooking distance and be able to keep them for 3-4 seconds.
Remove the steak from the marinate and put them over the coals. Turn them once after 3-5 minutes (depends on how hot the coals are and how thick the steak pieces are). When the steak pieces are done, put them on a plate or other container and keep warm.
In a large, heavy skillet
over medium to high heat,
heat the 3 tablespoons of vegetable oil. Add the green, red and orange bell peppers and onion and cook for 3
minutes, stirring constantly. The vegetables should not overcook - they
should still be crispy.
Put the cooked vegetables into a large bowl, pour over the cooked steak, toss and serve with tortillas, sour cream, guacamole sauce, salsa, grated cheese and extra jalapeno sliced peppers. Notes and tips To warm up the tortillas, wrap them in aluminum foil and bake them in
the oven for about 15 minutes or place them in a microwave oven at
highest setting for about 20 seconds each.
If the above dish is too hot for you, you can ommit the jalapeno pepper or chili powder or both.
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