This recipe is more than just good fajitas. It’s a nod to where I come from – long days in the rice fields, cooking over fire with men who knew hard work and simple flavor. What we threw together out there turned out to be the best fajitas I’ve ever had. This is my version of that day.
Top Shelf Beef Fajitas
Ingredients
- 2 lbs Beef Skirt Steak
- 1/4 cup neutral oil avocado or canola
- 1/4 cup Dale’s Seasoning
- 1/4 cup Lime juice
- 1 small orange juiced about 2-3 tbsp
- 1.5 teaspoons chili powder
- 1 teaspoon cumin
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 teaspoon2 black pepper
- 1 tablespoon kosher salt
- 1.5 tablespoons red wine vinegar
- 1 Yellow onion
- 1 Poblano pepper
- 1 Bell pepper (red, yellow or orange)
Instructions
- Trim and prep the skirt steak. Leave whole or cut into flat pieces for even cooking.
- In a bowl or zip-top bag, mix together all marinade ingredients.
- Add the beef and coat it well. Seal and marinate in the fridge for 2 to 6 hours (4 hours is ideal).
- While the grill is heating, slice the onion, poblano, and bell pepper into uniform strips and place them in a disposable aluminum pan.
- After the meat has marinated, lay it on top of the sliced vegetables in the pan. Pour in about 1/2 cup of the leftover marinade.
- Grill the meat directly over high heat until it reaches an internal temperature of about 135°F.
- Move the meat to the side of the grill. Place the pan with vegetables directly over the coals and let it simmer for about 3 minutes.
- Return the meat to the pan with the veggies. Remove from heat and let everything rest and cool for 5 to 10 minutes.
- Slice the meat thin against the grain and serve in warm tortillas.
