How To Make The Best Beef Fajitas In Massachusetts

December 9, 2024

Cambridge, VA: Here is one of the best Beef Fajitas recipes out there!

Here Is What Most People Don’t Know About Making Beef Fajitas:

Marinate for Tenderness and Flavor: A good marinade with lime juice, garlic, and spices tenderizes the beef and infuses it with flavor. Let it marinate for at least 30 minutes or up to 4 hours.
Cook Over High Heat: High heat quickly sears the meat, locking in juices and giving it a flavorful char. Use a hot skillet or grill for the best results.
Slice Against the Grain: Cutting the cooked beef against the grain into thin strips makes it more tender and easier to chew, enhancing the overall fajita experience.
Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning

Ingredients:

1 lb. flank steak or skirt steak
3 tablespoons olive oil, divided
3 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Bald Buck Seasoning and pepper, to taste
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Flour or corn tortillas
Toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges

Instructions:

In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, Bald Buck Seasoning, and pepper. Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Heat a large skillet or grill pan over high heat. Add the remaining tablespoon of olive oil. Remove the steak from the marinade, letting any excess drip off. Cook the steak for 4-5 minutes on each side for medium-rare, or longer to your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
While the steak is resting, add the sliced onion and bell peppers to the same skillet. Sauté over medium-high heat for about 5 minutes, or until they are softened and slightly charred.
Slice the rested steak against the grain into thin strips. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds on each side until soft and pliable.
Serve the sliced steak and sautéed vegetables on a warm platter. Let everyone build their fajitas by adding their favorite toppings like sour cream, guacamole, salsa, shredded cheese, chopped cilantro, and lime wedges.