If you’re tired of those dry and leathery fajitas, look no more! we’re sharing our family recipe for juicy and tender beef fajitas that can be made in so little time!
2.2lbFlank Steak(Thinly sliced and cut into strips)
1largegreen bell pepper(sliced into strips)
1largered bell pepper(sliced into strips)
1largeyellow bell pepper(sliced into strips)
1largewhite onions(halved and sliced)
1 ¼cupbeer
1tspground cumin
1tspblack pepper
2garlic cloves(peeled and crushed)
oil
salt
Instructions
Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch) and beer.
Mix thoroughly to allow the spices and beer to coat well the meat. Cover with cling film and allow to marinate for 10 minutes.
Heat a heavy grilled skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
Remove the peppers from the skillet and place them in a bowl. Cover to prevent from drying out.
Do the same with the onions and once cooked place them with the peppers.
Add a generous drizzle of oil and add the meat. Cook stirring constantly until the meat has changed color and is cooked through (about 3-4 minutes).
Return the vegetables to the grill with the meat, give a quick mix and adjust of salt and spices to taste.
Place the fajitas on a plate and serve immediately.
Marinate the meat just as is used in Mexico, with beer. Beer helps to tender even the most toughest beef cuts.
Cook the meat alone, not together with the vegetables because they have different cooking times.
Fajitas have to be consumed right after made, I know you’re tempted to make them ahead, but believe me, there’s not need to do so. Everything can be cooked in about 20 minutes!
You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer.