I can honestly say that the Loon and I love Authentic Steak Fajitas about as much as any dish there is. When done right, they are amazing. You’ve got to use skirt steak, or even better flap steak from www.FoodShedExchange.com. You need to marinate the meat for 8 to 12 hours. Use fresh tortillas. Caramelize the onions. Use fresh guacamole and good cheese. Homemade Pico de Gallo is a must. Do all this, and you’ll never taste a better fajita. I promise you that.
Watch Kris and Wesley make these amazing steak fajitas and then see the recipe below!
Authentic Steak Fajitas
- 1 & 1/2 lbs skirt steak
- Juice 3 limes
- 2 scallions diced
- 3 garlic cloves minced
- 3 tbsp fresh cilantro minced
- 2 tsp vegetable oil
- 1 tsp red pepper flakes
- 1/4 tsp ground coriander
- 2 large white onions - sliced
- 2 tbsp lard or vegetable oil
- 1 tbsp soy sauce
- 10 flour tortillas
KRIS'S FAJITA SEASONING
- 1 tbsp cornstarch
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp sugar
- 1 chicken bouillon cube - crushed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, coriander.
Pour the marinade over the steak, cover, and refrigerate for 4 to 12 hours, tossing a few times.
Prepare a medium-hot grill.
Remove the steak from the marinade and put on the hot grill.
Mix together all ingredients of Kris's Fajita Seasoning in a medium bowl.
Add about a tablespoon of Kris' fajita seasoning on each side of the meat (wait to season the underside until you flip the meat).
Grill to your liking (we like it nice and medium-rare).
Meanwhile, heat the lard (or oil) in a larger non-stick skillet. Add the onions.
Cook for about 15 minutes.
Add the soy sauce.
Cook for another 20 minutes, caramelizing the onions. They should turn soft and and a nice brownish color.
Also, meanwhile, turn on your gas stove...and use tongs to quickly brown your flour tortillas, flipping a couple times...or, just warm in the microwave.
Bring in the steak and cut into 1/4 inch strips.
Get your fajita pan and heat over medium high heat (or skip this step, and just serve with a larger platter).
Add the caramelized onions to the hot pan (be careful...it will sizzle loudly!)
Then place the meat on the onions.
Serve with warmed tortillas.
Also serve with black beans, fresh guacamole, source cream, shredded cheddar cheese and pico de gallo.