Beef Fajitas with Easy Guacamole

I realized I didn’t have a recipe for fajitas I really liked, so I put together my memories of the few places where I have eaten them and loved them. Then I tried to remember the flavors and seasonings and tried to reproduce them. It took a few tries, but eventually – I did it! And here it is for you!

What are fajitas?

Fajitas are a Southwestern dish that uses sizzling hot, grilled meat, usually chicken or beef, with onions and bell peppers. It is often served with tortillas, cheese, sour cream, avocado or guacamole and salsa.

This dish goes all the way back to the Mexican vaqueros in Texas and Mexico. The cooked the less tender cuts of beef over a fire and cut it thin. They called it barbacoa. But Rio Grande made this dish popular in the 1930s, serving it at fairs and outdoor festivals.

Is there a particular cut of beef to use?

It’s name comes from the Spanish word for belt or sash – faja. This is because a skirt steak is traditionally used. So beef fajitas are typically skirt steak. Now flank steak is acceptable alternative, which is what I used. I couldn’t find skirt steak.

Here’s how to make them –

The first thing is to marinate the beef. You need to do this at least 24 hours head, up to three days.

In a large bowl, mix all the ingredients for the marinade with a wire whisk.

Using a sharp knife, cut a cross hatch pattern on both sides of the meat.

Place the beef an a large zip-lock bag and pour the marinade over it.

Close the bag, squeezing out as much air as possible and seal the bag. Gently squeeze and knead the liquids into the beef, then refrigerate, turning occasionally.

To prepare the meat, heat the grill to high. Cook over direct heat for about 3 to 4 minutes on each side, depending on the thickness. When the internal temperature reaches about 130 degrees, remove from the grill and let it rest.

While it’s grilling, slice the peppers and onions and heat up a griddle. Drizzle the olive oil and squeeze the lime juice over the vegetables.

Make the guacamole now by simply mixing all the ingredients together in a bowl, gently smashing as you stir. Done!

Add some oil to the griddle and let it heat up. Lay the vegetables on the griddle and cook on medium heat, turning occasionally. You want it to be soft and just starting to brown. Add salt and pepper to taste.

After the beef has rested about 15 minutes, slice it thin against the grain.

Wrap the tortillas in a damp towel and microwave for about 3 to 4 minutes – just enough to warm them

Heat a fajita skillet (or any heavy skillet)

and add some oil.

When it’s searing hot, add the beef and give it a quick sear.

Remove from heat, add some vegetables to the skillet and serve. Be sure to include warm flour tortillas and any other toppings you like, but serve the skillet sizzling!!

© Copyright 2023 The Lazy Gastronome

5 from 10 votes

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Beef Fajitas with easy Guacamole

A traditional Tex-Mex meal - seared seasoned beef, grilled peppers and onions, and any toppings you want.

Course: dinner, Main Course, main dish, supper

Cuisine: Southwestern, Tex-Mex

Keyword: bell peppers, flank steak, grilled, onion, sizzling, southwestern, tex-mex

Servings: 4 servings

Author: HelenFern

Ingredients

Marinade

• 1/2 cup orange juice
• 1/4 cup lime juice (about 1 large lime)
• 2 Tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon fresh garlic, minced
• 2 Tablespoons chipotle sauce
• 1/4 cup cilantro, coarsely chopped
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 Tablespoons brown sugar
• 1 teaspoon liquid smoke

Fajitas

• 1 pound flank steak
• 8 medium flour tortillas
• 1/2 red bell pepper, seeded and deribbed, sliced
• 1/2 green bell pepper, seeded and deribbed, sliced
• 1/2 large onion, sliced
• 3 Tablespoons olive oil
• 1 large lime

Guacamole

• 1-1/2 to 2 large avocados
• 1/2 Tablespoons lime juice
• 1/4 cup minced cilantro
• salt and pepper to taste

Topping Suggestions

• shredded sharp cheddar and pepper jack cheese
• salsa
• sour cream

Instructions

Marinating

1. The first thing is to marinate the beef. You need to do this at least 24 hours head, up to three days.

2. In a large bowl, mix all the ingredients for the marinade with a wire whisk.

3. Using a sharp knife, cut a cross hatch pattern on both sides of the meat.

4. Place the beef an a large zip-lock bag and pour the marinade over it.

5. Close the bag, squeezing out as much air as possible and seal the bag. Gently squeeze and knead the liquids into the beef, then refrigerate, turning occasionally.

Grilling the Beef

1. To prepare the meat, heat the grill to high. Cook over direct heat for about 3 to 4 minutes on each side, depending on the thickness. When the internal temperature reaches about 130 degrees, remove from the grill and let it rest.

Preparing the fajitas

1. While the beef is grilling, slice the peppers and onions and heat up a griddle. Drizzle with olive oil and Squeeze the lime juice over the vegetables.

2. Add some oil to the griddle and let it heat up. Lay the vegetables on the griddle and cook on medium heat, turning occasionally. You want it to be soft and just starting to brown. Add salt and pepper to taste.

3. After the beef has rested about 15 minutes, slice it thin against the grain.

4. Wrap the tortillas in a damp towel and microwave for about 3 to 4 minutes - just enough to warm them

5. Make the guacamole by simply mixing all the ingredients together in a bowl, gently smashing as you stir. Done!

6. Heat a fajita skillet (or any heavy skillet) and add some oil. When it's searing hot, add the beef and give it a quick sear.

7. Remove from heat, add some vegetables to the skillet and serve. Be sure to include warm flour tortillas and any other toppings you like, but serve the skillet sizzling!! 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

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