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Recipe: Beef Fajitas edit
Created by: Anonymous
Edited by: Barnaby Dorfman, infodawg, Aaron Krill, Alisa Escanlar, Colin M. Saunders
Other Names:
edit Ingredients
1 |
cup beer or beef stock |
2 ½ |
pounds skirt steak, or better cut beef if preferred |
12 |
|
1 |
lg. onion, sliced thin |
2 |
lg. firm tomatoes, cut in wedges |
1 |
lg. green bell pepper, sliced |
2 |
cups grated cheese |
|
|
|
|
|
|
|
Guacamole optional |
½ |
cup oil |
½ |
|
2 |
tablespoons Worcestershire sauce |
2 |
|
1 |
teaspoon oregano |
½ |
teaspoon basil |
1 |
teaspoon whole peppercorns |
2 |
tablespoons honey |
edit Preparation
Step 1 |
Combine beer, oil, vinegar, Worcestershire sauce, garlic, oregano, basil, peppercorns and honey in a large non-metallic bowl or pan. Add steak and toss well. Marinate 24-48 hours covered in the refrigerator. Toss several times during marination. |
Step 2 |
Brush vegetables with oil and season to taste. Place in foil or in vegetable grill rack. Grill vegetables. Remove peppercorns and garlic from meat. Grill steaks over very hot fire 4-6 inches from heat, 3-4 minutes per side. Do not overcook. Cut steaks in thin strips, across the grain. Warm tortillas. |
Step 3 |
To serve, place a portion of the meat strips down the center of each tortilla. Top [with salsa, vegetables, grated cheese, guacamole and fold in half. Children enjoy making their own at the table. |
edit Tools
Well
Bowl
Pan
edit About Beef Fajitas
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