Steak, chicken, shrimp, or all three get bathed in a marinade for 3-4 hours, then grilled to perfection. The result is “The Best Fajitas!”
Mmmmmmm. Yummmmmm. Mmmmmm yeahhhhhhh. Those are the sounds that are certain to be coming out of your happy little mouth after your first bite of what I am calling “The Best Fajitas.” And let me tell you, the title of “The Best Fajitas” is not easily earned in this house. No siree. I’ve played around with marinade after marinade over the years, searching for “the one” that could be called “The Best,” and I’m thrilled to report, this is it.
When it comes to fajitas, the marinade either makes it or breaks it. And when you’re a fajita fanatic, you can easily decipher “good” fajitas from The Best Fajitas! A super simple marinade comes together in seconds, with the help of your blender. Then it’s slathered all over the meat of your choice (I used steak this time because I had it on hand, but I regularly use chicken and even shrimp) and allowed to marinate for 3-4 hours. During that time the marinade works its magic turning ordinary meat into extraordinary.
The fact that this meal can be prepared entirely on the grill earns it extra bonus points from me. I LOVE when there’s not a single pot or pan to be washed and not a spec of grime on my stovetop. With grilling season upon us, these fajitas are likely to appear on our table (and your table too, once you try them) at least two times per month. And the leftovers are AMAZING! What’s also amazing are the sides that I typically pair with these fajitas… cilantro lime rice and grilled brown sugar and cinnamon glazed pineapple. Seriously out of this world. (Those recipes will appear later this week so check back!)….
Notes: I used beef tenderloin for this recipe, only because I had it on hand. Typically I use flank steak for fajitas if I want beef, and it always turns out wonderful. Lastly, for the marinade, don’t leave out the liquid smoke people. Seriously. It adds such a delicious flavor, and can be found in the condiments aisle of your grocery store.
- Juice from 1 orange
- Juice from 3 limes
- 2 garlic cloves
- 3 chipotle chiles in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 1 teaspoon liquid smoke
- 1/2 tablespoon soy sauce
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium onion
- 6-8 ounces mushrooms, sliced
- Juice from half of a lime
- 1/2 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 pounds flank steak
- Garnishes – lettuce, salsa, sour cream, cheese, guacamole, etc.
- Add all of the marinade ingredients to your blender and blend on high for a few seconds until you have a smooth marinade. In a large zip-lock bag, add your meat (you may want to cut it into large chunks to fit better) and pour the marinade over it. Toss the bag around a few times to ensure that the meat is coated. Put the bag in the refrigerator for around 3-4 hours.
- About 30 minutes before you’re ready to grill, remove the meat from the refrigerator. One of the tips I learned in regards to grilling meat is to allow it to come to room temperature before placing it on a hot grill, and it works wonderfully.
- Heat your grill or grill pan to high heat. Place the steak on the grill and allow it to cook for about 4 minutes on each side or until the meat is cooked to your liking. Medium Rare: 130-140 degrees. Medium: 140-150 degrees. Medium Well: 150-155 degrees. Well done: 160+ degrees. If you’re cooking chicken, it should be cooked to 165 degrees.
- When the meat is cooked, remove it from the grill and allow it to rest.
- In a skillet, or in a wok designed for your grill, sauté’ vegetables in olive oil. Season with salt, pepper, soy sauce, and the juice from half of a lime. When the vegetables are tender, remove from heat.
- Slice the meat into strips against the grain after it has rested, heat the tortillas, and serve with your favorite garnishes.
Recipe adapted from