Beef Essentials The Ultimate Fajita Marinade Food

FAJITAS

Steps:

• For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
• Preheat a ridged grill pan on high heat.
• Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
• For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
• While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
• You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
• Thinly slice the steak against the grain on a diagonal.
• To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
• May also be served with sour cream and shredded cheese.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

BEST FAJITA MARINADE

Steps:

• Mix all spices together well, add olive oil and mix. Then add water or broth and combine well.
• Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best).
• Put mixture into a gallon bag, zip, and store in fridge overnight.

BEEF FAJITA MARINADE

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

BEEF FAJITA MARINADE - SUPER EASY!

Steps:

• Trim fat from steak.
• Pound steak lightly to tenderize.
• Combine ingredients in gallon-size zipper baggie. Zip closed and shake well to combine.
• Add meat to baggie.
• Refrigerate overnight.
• Grill until desired doneness.

BEEF OR CHICKEN FAJITA MARINADE

Steps:

• Combine all ingredients; mix well.
• Enough for 2-3 pounds beef or chicken.

BEEF OR CHICKEN FAJITAS

Steps:

• Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor).
• Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas.
• Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.).
• Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
• I found that fresh pico de gallo works great.
• Pico De Gallo.
• 4 fresh tomatoes, diced.
• 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
• 1/2-1 onion, diced.
• 1-2 T garlic, diced (to suite your taste).
• 1 T cilantro (preferably fresh).
• Dash of lime juice.

BEER MARINADE FOR FAJITAS

Steps:

• Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you).
• Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag).
• This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy! We've used this marinade on chicken, beef, and buffalo.
• Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of. :)

FAJITA MARINADE

Steps:

• Using mortar and pestle, mash garlic, jalapeno, cilantro, salt & pepper *adjust the salt & pepper to your taste* to make a paste.
• Add lime juice, orange juice, vinegar & olive oil.
• Spread this mixture on your skirt or flank steak, cover and chill for at least 1 hour.

DELICIOUS FAJITA MARINADE

Steps:

• Combine all ingredients, mixing well.
• Marinade 1 1/2lbs Beef or Chicken for at least 2 hours.
• Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.