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 Jason 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.
Tequila-Marinated Beef Fajitas
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
YAY! I love this post right off the bat b/c last night i fired up the grill for the first time in a while. We love fajitas and this steak loooks awesome. The idea of freezing the meat with the marinade is genius!! I’m so doing this soon. Thank you!
Looks fantastic! I have always done storebought marinade, but once we get a new grill, I will be trying these.
Next time you are at El Tiempo, try the pork fajitas. The best!
Yum!! Fajitas are the best, and the non-Texas variety is just not up to snuff.
I definitely want to give these a try!
Secret Marinade trick: Your favorite marinade but made with pineapple juice and soak the onions in the pineapple juice also – similar to your orange juice, but adds a wonderful flavor to the onions that accompany the meat!
Forgot to say: Lupe Tortilla is great! I am just a little north of you in College Station, but Lupe Tortilla is a favorite when I go visit my daughter! My pineapple juice trick came from a local fajita place here in B-CS!
Katie – I’ll definitely try the pork next time!
Elaine – pineapple juice? I’m *definitely* intrigued 🙂
i wish I had a grill to fire up! I really like your idea of flashfreezing meat in marinades though. I always kick myself for not having thought ahead!
Mmm…I love fajitas and am definitely ready to get my outdoor grill going! Just a little longer until the weather is perfect for it! At least its already daylight savings!
I loved these fajitas. They were a huge success for dinner!
If you ever come to Austin, you need to try the beef fajitas at Enchiladas Y Mas.