Most people use a thinner steak when making fajitas, like skirt steak or a flank steak. But I like using a thicker meat because I like bigger pieces. I went to a butcher at the farmers market at the Grove, and let me tell you that was the best decision ever. Buying steak at your normal supermarket never turns out great for me. The meat always tastes rubbery and not tender. This meat on the other hand was AMAZINGLY delicious, despite the great marinade I used.
What I love about fajitas is that you decide on what kind of sides to serve with them. You can go clean edged and serve salsa guac and cheese or you can go a little edgy and make some fun salsas as well to spice up everyone’s plates, which is what I did.
I made my homemade Pico De Gallo (also called Salsa Fresca) which might be a hassle to make but homemade is much better than store-bought. Plus the leftovers are a great snack to have all week long. This recipe will be coming shortly, don’t you worry 😉
Accompanying the pico de gallo I made:
corn and black bean salsa
Sautéed Red Peppers, Red Onion & Sweet Onion
During this meal I also realized I am not a huge fan of corn tortillas, I think they taste like edible cardboard.
Steak Fajita Marinade:
1.5 – 2 lbs. Steak of your preference
1/4 Cup Cilantro
1 Lime – juiced
2 Tbsps. Veg oil
1 Tsp. Cumin
2 Tbsps. Chopped Garlic
1/2 of a Jalapeno seeded and chopped
Salt & Pepper to taste
Combine all the ingredients into a separate bowl (besides the steak). Once the marinade is combined taste it and decide if you rather it be stronger in any of the areas of seasoning, whether it be more salt, cumin, or cilantro. Once it is at your desired flavor level pour over steak and marinate for at least an hour in the fridge. Remove the steak from the fridge and let it sit for 10 minutes. You NEVER want to cook steak straight from the fridge. It will make it taste like rubber.
Turn your grill on to let it heat up. Once hot, move the heat to medium.
Grill the steak for 7-9 minutes per side depending on how you like it. We like it medium rare to rare, but the fun part about cooking at home is that you get to decide what works for you.
Once removed from the grill let it stand at room temp for 5 minutes before slicing, this allows it to cook a little more.
Slice the meat thinly, plate and serve.
P.S. This is when you tell everyone that dinner is ready, yet everyone seems to have forgotten how hungry they were because no one moves off the couch. Wait about one minute and repeat in a much louder tone 🙂