Saturday, October 6, 2012

Beef Fajitas

If you're wondering why I haven't been posting lately, its because sometimes my recipes need help. For instance, tonight's dinner. It was a FLOP. Major stinker. Everyone hated it. Myself included. I will never share my flops with you. You're welcome. The recipe I'm sharing right now was actually from about 3 nights ago...

Fajitas. Who really needs a reason to make them? Not me! 

Here's what you'll need for the marinade: Lime juice, Worcestershire sauce, red wine vinegar, and seasoning salt

Grab a 1/4 measuring cup. Pour in 1/2 Tbs Worcestershire sauce

Feel free to skip the red wine vinegar and double up on the W. sauce. That's what I would have done if the W sauce didn't run out. Either way turns out tasty. 1/2 Tbs red wine vinegar

Fill the cup the rest of the way with lime juice

Grab a zip lock bag and toss in 1 tsp seasoning salt. Pour the liquid in

Mix it up to dissolve

Get some meat. Mmmmmm, meat. This ridiculously expensive steak is quite a treat around here (but I stretch it into 2 I figure its okay to spend that much...)

Put it in the bag and forget it in the fridge for a day or so (or at least a couple hours)

A note about stainless steel. Don't ever use heat above medium high (7 on electric stove) or the pan will will still work perfectly, it just won't be pretty. Also, my cooking times take a bit longer because of the reduced heat I am working with, so just keep that in mind. When you're ready to cook, take the meat out about half an hour early to bring to room temp. I use my stainless steel pan to get a nice sear, so heat it up and a little oil.

You want the pan nice and hot, you're essentially burning it asap to lock in the juices and caramelize the outside

Once its in the pan, don't move it around or flip it over or fuss with it at all. Just walk away! Give it about 7 minutes

I'm aiming for medium rare, so adjust the times to suite yourself. Now you may flip it over

Again, don't mess with it. Just walk away for about 7 or 8 minutes.

When it is done, put in on the cutting board and let it rest. Don't cut it up immediately. Leave it! Start steaming your veggies

While the meat is resting and the veggies are steaming, don't turn off the heat on your fajita pan. Let the juices reduce

Taste the sauce and add salt/lime as needed

You can turn off the heat when the sauce tastes right. After the meat has rested for about 5 minutes you can start to slice. Cut it against the grain, at a slight downward angle. 

After it is sliced put it back in the pan to soak up the goodness

Don't clean up your cutting board just yet. Pour those juices in the pan too

Stir everything around, now you may serve

Good stuff.

I realize this plate probably isn't what you envisioned when I called it 'fajitas.' But its probably better than whatever you were thinking of. Actually, I'm just forced to call these fajitas because the Captain, Hulk, and even Hoover won't eat bell peppers, or onions, or any traditional Mexican food. Seriously. Gringos. sigh


  • 2 lbs butterflied beef sirloin
  • 3 Tbs Lime juice
  • 1/2 Tbs Worcestershire sauce
  • 1/2 Tbs Red wine vinegar
  • 1 tsp seasoning salt
  • 2 tsp oil
  1. Mix lime juice, Worcestershire sauce, red wine vinegar, and seasoning salt in a bag and add meat to marinade at least 2 hours.
  2. Add oil to pan and sear meat on medium high heat (7 on electric stove) for about 7 minutes on each side.
  3. Let meat rest on cutting board. 
  4. Reduce sauce from pan, adding salt or lime juice as preferred.
  5. After rested for 5 minutes, slice meat against the grain and at a slight angle, return to pan with reduced sauce.
  6. Serve and enjoy!

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