Fajitas make any night a celebration. They are hand held happiness. One bite and the world seems like a brighter and better place.
I must admit for most of my life I took for granted the deliciousness that is beef fajitas, because in Texas, where I am from, fajitas are the signature party food. Great fajitas and tacos were easy to find. In the Chicago suburbs there are some good taco spots, but when it comes to fajitas, no one tops my home grilled steak and onions. Add some avocado pico de gallo, shredded cheese and sour cream and you have yourself one amazing bite.
So, with Cinco de Mayo just days away I thought I would share with you my favorite Tex-Mex dish, beef fajitas.
Beef Fajitas- Serves 4 to 6
- 3 tablespoons brown sugar
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons vegetable oil
- 1½ to 2 lbs skirt steak
- 2 yellow onions, sliced
- 3 tablespoons butter
- 12 flour or corn tortillas
- Shredded cheddar or monetary jack cheese, for accompaniment
- Sour cream, for accompaniment
- Avocado Pico de Gallo, for accompaniment
Avocado Pico de Gallo
- 1 large avocado, chopped into bite sized pieces
- 1 large tomato, chopped
- 1/4 cup yellow onion, finely chopped
- 3 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
Make the fajita marinade. In a small mixing bowl combine the brown sugar, soy sauce, garlic, red wine, Worcestershire, lime juice and vegetable oil. Then place the skirt steak in a large zip top bag. Pour the marinade over the meat and seal the bag. Refrigerate the steak to allow it to marinate for an hour or if you have the time up to eight hours.
Preheat your outdoor grill or indoor grill pan.
Meanwhile slice your onions in half and then into half moon slices. In a medium skillet melt the butter over medium low heat. Add the onion slices and cook stirring occasionally until they just begin to get a hint of caramelization.
Grill the steaks. Once the grill or grill pan is hot, take the steaks out of the marinade and grill for 3 to 4 minutes per side or to your preference.
Once it has rested for a few minutes, slice the steak thinly on the diagonal against the grain. Place on a platter or skillet with the onions.
Finally, make the avocado pico de gallo. Mix together the avocado, tomato, onion, cilantro lime juice, kosher salt and garlic powder. Then get the tortillas warmed and the topping of cheese, sour cream and pico de gallo ready.
To serve place the platter of beef fajitas out along with small bowls or plates with cheese sour cream and pico de gallo. Then make your own tacos to taste.
The combination of the grilled beef with just a hint of salt, the sweet onions and fresh avocados pico de gallo is sure to make you happy. So cook up a cinco de mayo party in your own kitchen with my beef fajitas.
