Fine Cooking

Servings:4

Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.

betway电子竞技俱乐部

3 Tbs. olive oil
2 Tbs. fresh lime juice, plus lime wedges for serving
2 Tbs. tequila
2 medium cloves garlic, peeled and smashed
1 Tbs. dark brown sugar
2 tsp. chili powder
1 tsp. ground cumin
Kosher salt
1-1/2 lb. skirt steak, trimmed and cut crosswise into 4 pieces
2 medium sweet bell peppers, preferably a mix of colors, thinly sliced
1 medium red onion, halved and thinly sliced crosswise
Freshly ground black pepper
8 flour tortillas, warmed
Sliced avocado, for serving
Sour cream, for serving
Cilantro leaves, for serving

Calories (kcal) : 750
Fat Calories (kcal): 280
Fat (g): 31
Saturated Fat (g): 8
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 17
Cholesterol (mg): 115
Sodium (mg): 730
Carbohydrates (g): 66
Fiber (g): 6
Sugar (g): 7
Protein (g): 48

Preparation

In a bowl large enough to hold the steak, combine 1 Tbs. of the oil, the lime juice, tequila, garlic, sugar, chile powder, cumin, and 1/2 tsp. salt. Add the steak and turn to coat.
Heat a 12-inch cast-iron skillet over medium heat for 2 minutes, then add 1 Tbs. of the oil. Increase the heat to high, and add the peppers and onion to the skillet. Cook, stirring occasionally, until they begin to brown in spots, 7 to 8 minutes. Remove from the skillet, transfer to a plate, season with salt and pepper, and set aside.
Add the remaining 1 Tbs. oil to the skillet. Add the steak and cook over medium-high heat, flipping once, until just cooked through, about 8 minutes. Transfer to a cutting board. Return the onions and peppers to the skillet. Add 1/4 cup water, and stir to loosen any browned bits stuck to the bottom of the pan; keep warm.
Thinly slice the steak against the grain, and sprinkle with a little salt. Toss with the vegetables in the skillet and any meat juice. Serve with the tortillas, avocado, sour cream, cilantro, and lime wedges.

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Ingredient Spotlight

IN THIS RECIPE
Limes
IN THIS RECIPE
Tequila
IN THIS RECIPE
Garlic
FEATURED
Shishito Peppers

Reviews

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Reviews (2 reviews)

LArcher| 05/21/2018

I used this marinade today on rib steaks for the bbq. I decided to use this marinade because it was quick, used lime and tequila which I had on hand. I cooked it at very high heat about 600 on the BBQ. As it was cooked I spooned a bit of the marinade on it to flavor the steak further. I loved the result, subtle flavor which did not overwhelm the good cut of steak I chose to grill.
butterscotch| 09/16/2017

The fajitas are tasty and relatively quick to make since the recipe doesn't require marinating the meat. There's no reason to stress if you don't have tequila. I made this recipe with tequila but couldn't detect even the faintest tequila flavor in the finished fajitas. Beer or any fairly neutral-tasting liquor like cognac or vodka most likely would do just as well as tequila--or skip the alcohol altogether and increase the amount of lime juice you use.

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