Put some sizzle into supper with these classic beef fajitas.
Take a few cues from Pati to make the best fajitas you’ve ever tasted.
A mixture of pickled jalapeno brine (straight from the jar!)
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and tangy fresh lime juice brings acidity to the marinade, which helps tenderize the meat.
Pick plenty of peppers
you could’t serve a platter of sizzling fajitas without a pile of perfectly charred peppers!
Finally, slice the steak against the grain to check that every bite is delicious.
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
Warm up the flour tortillas, heat up thequeso, and get out the guacamoledinner is ready to go!
jar pickled jalapenos)
1/4cup fresh lime juice (from 1 lime)
3Tbsp.
ground cumin
3garlic cloves, pressed or finely minced
1tsp.
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
kosher salt, divided
1tsp.
ground black pepper, divided
2lb.
Pour 3/4 of the marinade over beef, making sure beef is covered on all sides.
Credit:Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
Grill beef:
Preheat grill to medium-high.
Remove beef from marinade; discard marinade.
Grill beef until desired doneness, 3 to 4 minutes per side for medium.
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Remove beef to a cutting board; cover with foil, and let stand 10 minutes.
Grill until soft and lightly charred, 2 to 3 minutes per side.
Place bell peppers, onions, and jalapenos on a large platter.
Credit:Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
Slice beef:
Slice beef across the grain, and serve on top of vegetables.
Serve with tortillas, guacamole, and salsa, if desired.
Credit:Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
Credit:Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
Credit:Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
