Beef Fajitas with Tequila

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#30239

Tequila in the marinade gives these tender skirt steak fajitas a little extra punch.

serves/makes:

ready in:
2-5 hrs

1 review

ingredients

2 pounds skirt steak
3 cloves garlic, minced
1/3 cup vegetable oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
4 tablespoons fresh lime juice
4 tablespoons tequila
1 teaspoon ground cumin
1 teaspoon salt
3 bell peppers, seeded and sliced
1 large white onion, sliced

directions

Combine the steak, garlic, 1/3 cup oil, lime juice, tequila, cumin, and salt in a zip-top plastic bag. Seal the bag and turn to coat the steak in the marinade. Place in the refrigerator and let marinate for 2 hours.

Preheat the grill, if using.

Drain the marinade from the meat. Place the steak on the grill or in a heavy skillet over medium-high heat. Cook, turning once, for 3-5 minutes per side.

When the steak is cooked, remove it to a cutting board and let it rest for 5 minutes.

Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables are crisp-tender.

Slice the steak across the grain into strips. Serve the steak with the cooked peppers and onions, tortillas, and any desired toppings.

nutrition data

367 calories, 23 grams fat, 7 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.

reviews & comments

Jolien REVIEW:
March 14, 2021

I was afraid the tequila would be overwhelming but it wasn't. I think it really helped tenderize the meat as it turned out as some of the best fajita meat I've ever cooked myself.

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