Beef Fajitas

Name: Beef Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps roughly chopped cilantro leaves; 907 grams flank steak, fat trimmed; 6 larges flour tortillas; 1 Tbsp minced garlic; 4 cloves garlic, peeled and smashed; 1 green bell pepper, stemmed, seeded, and thinly sliced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 59 milliliters fresh lime juice; 6 servings Lime wedges, accompaniment; 1 teaspoon dried crushed Mexican oregano; 1 red bell pepper, stemmed, seeded, and thinly sliced; 1 teaspoon red pepper flakes; 2 teaspoons salt; 59 milliliters tequila; 6 servings Cold Mexican beer, or tequila shots; 2 Tbsps vegetable oil; 1 large white onion, thinly sliced; 2 teaspoons Worcestershire sauce; 1 yellow bell pepper, stemmed, seeded, and thinly sliced

Beef Fajitas is a dairy free main course. One portion of this dish contains roughly 36g of protein, 15g of fat, and a total of 433 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up tequila shots, bell pepper, flour tortillas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander.

Ingredients you will need

Worcestershire Sauce

Lime Juice

Coriander

Cilantro

Oregano

Tequila

Garlic

Pepper

Cumin

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour into a large zip-lock bag, add the steak, and seal.

Ingredients you will need

Steak

Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Equipment you will use

Baking Pan

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Ingredients you will need

Pepper

Meat

Salt

Preheat the grill to high, and preheat the oven to 325 degrees F.

Equipment you will use

Grill

Oven

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Remove from the oven and keep warm in the aluminum foil.

Equipment you will use

Aluminum Foil

Oven

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare.

Ingredients you will need

Steak

Equipment you will use

Grill

Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes.

Ingredients you will need

Peppers

Onion

Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes.

Ingredients you will need

Garlic

Pepper

Salt

Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Ingredients you will need

Lime Juice

Vegetable

Tortilla

Tequila

Grains

Steak

Beer

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.