We have two favorite places to hit up for fajitas: Lupe Tortilla (best fajitas in Houston) and El Tiempo (best “chicken fajitas” in Houston). I’m a red meat kind of girl and the Foodie Groom is all about white meat when it comes to fajitas. The upside, clearly, is that the food (and drinks!) at both places is fantastic. The downside? Ordering good fajitas out can get ‘pricey. Actually, it can get really pricey between the margaritas, the fajitas, the margaritas, the queso, and the margaritas. Clearly, I can’t blame our bill on the price of fajitas alone
We’ve had a streak of very Houston-like winter recently (read: sunny and 80 degrees) which was absolutely perfect for firing up the grill for fajitas. And drinking margaritas on the patio. Of course!
Because there’s nothing worse than deciding you want fajitas for dinner at 5:30 and having no time to marinate the meat, I usually freeze flank steak with my fajita marinade. The marinade takes only a minute to throw together and the fajitas marinate while thawing in the fridge over night.
Juicy, flavorful Tex-Mex style beef fajitas.
- For the beef fajita marinade
- 1lb flank steak
- 1/4 cup olive oil
- 1 Tbsp Worcestershire sauce
- 1 shot tequila (optional)
- Juice and zest from one orange
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp salt*
- Fresh ground black pepper
- Large handful fresh cilantro, chopped
- For the fajitas
- 1lb marinated flank steak
- 1 large onion
- 2 green bell peppers
- olive oil
- 6-8 small flour tortillas
- Sour cream, for serving
- Between the Worcestershire and the salt, my marinade is salty. Cut the salt in half if you
- Put the steak in a shallow glass dish or a large freezer bag.
- Whisk remaining ingredients together and pour over steak
- Refrigerate for 6 hours or overnight. Remove from refrigerator 30 minutes before cooking.
- Slice onion into 1/3-inch rounds, keeping the rounds in tact, and brush both sides with oil.
- Slice bell pepper into 1/3-inch rounds and toss with oil.
- Place on a grill heated to med-high heat and cook for 3-4 minutes on each side. Take care when flipping the onion rounds so they stay in tact.
- Place the steak on the grill and cook 5-6 minutes each side.
- Remove from heat, tent with foil, and let rest for 15 minutes before slicing against the grain.
- Serve on flour tortillas topped with a dollup of sour cream.
Yields: 3-4 servings
Estimated time: 7 hours