Good fajitas are about good marinade and fresh toppings. So get the best and freshest ingredients from your own garden if possible.
Beef Fajita Marinade – for 1 lb of beef
1/3 Cup red wine vinegar
3 cloves garlic minced
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1 lb wafer sliced beef – do not slice further into strips yet
Mix marinade in a 1 gallon zipper freezer bag then add beef. Massage marinade into meat then refrigerate for 20-40 minutes. This marinade is too acidic for thinly sliced meat for over night marinating.
Prep the veggies for the grill!
Slice peppers in half and remove seeds. Bell peppers of all colors or pablano peppers work great. Slice onions, purple are best, in rounds and keep rounds in tact. Brush onions will EVOO before grilling. Peppers don’t need oil.
Leave veggies in these large slices for grilling then cut them afterward for serving. Less will fall through. Add mushrooms brushed with EVOO and seasoned with salt and pepper if desired.
Cook on a HOT grill.
Grill onions first because they will take the longest. Once a caramel-layer has formed, flip the onions. It’s time to add the beef, pepper, and mushrooms to the grill. Total grilling time will be under 10 minutes on a hot grill.
Remove beef slices from marinade bag and shake off excess marinade to prevent flare-ups. Discard left over marinade. Turn meat after 4 minutes. Remove from grill and let rest for 2 minutes before slicing.
Slice beef, peppers, and onions (and mushrooms if using). IMPORTANT Before serving: Squeeze the juice of 1 lime over the fajita mix. The fresh lime juice makes all the difference.
Serve with warm tortillas, raw cheddar, diced avocado, sour cream, black olives, and chopped cilantro.
This recipe is for my friend Grace, who is NOT a picky eater, despite the misconceptions of her older brothers. I made this for her the first time she visited for dinner.