I made fajitas last night - now I have made fajitas many times in my life for 2 people up to 60-70 people. My friends request them. I have typically made them with a super lean steak since I had been beaten into low-fat submission for years. This time I did them with skirt/flap steaks and with a good amount of fat - amazing.
I made a simple marinate - I used a meat tenderizer that pokes lots of little holes in the steaks to soak up the marinate.
Marinate
1/4 cup Lime Juice
1/4 cup cider vinegar
1 TBSP cumin
1 TBSP soy sauce
1 tsp garlic power
1 TBSP minced onions
1/2 cup Avocado Oil
1/4 cup Franks red hot sauce
- Mix all but the hot sauce and oil in a bowl.
- With immersion blender - drizzle oil in continue mixing until it becomes a little “frothy.”
- Pour over steaks in ziplock bag.
- Add red hot sauce into bag and flip a few times to mix.
- Let rest for 30 minutes - 4 hours.
Cooking:
- Super hot grill - or cast iron would also work.
- Cook 3-4 minutes per side -
- Add garlic/lime/butter pat onto each one once flipped
- When you take off the grill put on a plate with a pat of garlic butter on each piece -
- Let rest before slicing.
Follow slicing shown here:
Garlic Lime Butter:
6 TBSP butter
2 TBSP Lime juice
1 tsp garlic salt with parsley
2-4 scallions sliced
Salt and pepper
& I completely forgot to get photos! Our dog sitter/friend who was here with me stole my leftovers too! Since my DH is on a trip, I will make another batch for him and get some photos!