Beef Fajitas

I admit, these aren’t particularly authentic, but they’re so tasty that we’re thinking about having them for the third time in the space of a week.

Combine in a large plastic bag the following to make a marinade:
1/4 cup olive oil
1 teaspoon grated lime rind *
2 1/2 Tablespoons lime juice
2 Tablespoons Worcestershire
1 can low-salt beef broth
2 minced garlic cloves
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Take a one-pound flank steak. Trim the fat and score a diamond pattern on both sides (my favorite part). Put it in the marinade along with one sweet onion cut into wedges. Put the bag in the fridge for at least four hours (better overnight).

On a grill, cook the onions and steak for eight minutes each side. Slice the meat diagonally into strips and serve on tortillas with the onions and your choices of salsa, sour cream, cheese, and avocado.

* I often give up on this part, because after scraping an entire lime on my grater, I couldn’t get the rind off the metal.

I often find it hard to find good tasty marinades that don’t involve wine or alcohol, because KC doesn’t care for the taste. My mother gave me one that uses bourbon that’s delicious, but he doesn’t like it. This one, though, is quite tasty without any spirits.

9 Responses to “Beef Fajitas”

  1. Randy Lander Says:

    Hmm… any chance of you posting the recipe for that marinade with bourbon? It sounds interesting, and I’m trying to add a few new recipes to the repertoire.

  2. Johanna Says:

    Sure, I’ll hunt it up later this weekend. The bourbon sticks in my head because I don’t drink it, so I buy little airplane-size bottles if I want to make it.

  3. Dave Says:

    Try using a zester rather than a grater. For a marinade (as opposed to using the lime rind in a cake or something) it shouldn’t matter how fine it is and the effect will be the same.

  4. Johanna Says:

    If I had a zester, I’d use it. :) But now at least I know what to look for next time I’m shopping for kitchen supplies!

  5. David Oakes Says:

    In the end a zester doesn’t work much better than a grater, and you have another tool to misplace.

    Did you use the finest hole on the grater or did you use one of the raised bumps? As Dave says, in a marinade, you can get away with long strings.

    You can also cut up the rind by hand. Use a sharp paring knife, or a filet knife to trim the pith (white) from the inside, then chop finely. (Or even leave it in chunks, marinade and all. But make sure you get rid of all the pith!)

  6. Johanna Says:

    Ah, the low-tech solution – great idea!

  7. Lyle Says:

    I’ve used a vegetable peeler in the past to get the zest off of citrus fruits (not oranges tho). It takes a little bit of care but is easier if I’m seeking a lot of zest.

    Alternately, a fine cheese shredder works nicely for me. Once I’m done I take a basting brush to clean the zest off the shredder.

  8. Johanna Says:

    Turns out that I had a small-hole grater that worked pretty well when I remade the marinade. I appreciate all the tips!

  9. Jim Perreault Says:

    As an alternative to a zester, I use a microplane. You can find cheap ones everywhere, and you can use it for other things than zesting.





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