Red’S South Texas Fajitas

These South Texas-style fajitas feature incredibly tender skirt steak, transformed by a robust marinade of Lone Star beer, cilantro, garlic, and cumin. The meat is slow-smoked with mesquite before hitting the high heat of the grill, resulting in a smoky crust and juicy interior. Sliced thinly against the grain, the steak serves as the star for warm flour tortillas. While traditionally served with spicy pico de gallo and creamy guacamole, the beauty of this dish lies in its bold, savory profile that stands up to bright lime juice and fresh herbs. Perfect for weekend gatherings or a hearty family dinner, these fajitas bring the authentic taste of a Texas barbecue to your backyard grill.

Cooking Method: Grilling, Smoking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 28.0

Description

These South Texas-style fajitas feature incredibly tender skirt steak, transformed by a robust marinade of Lone Star beer, cilantro, garlic, and cumin. The meat is slow-smoked with mesquite before hitting the high heat of the grill, resulting in a smoky crust and juicy interior. Sliced thinly against the grain, the steak serves as the star for warm flour tortillas. While traditionally served with spicy pico de gallo and creamy guacamole, the beauty of this dish lies in its bold, savory profile that stands up to bright lime juice and fresh herbs. Perfect for weekend gatherings or a hearty family dinner, these fajitas bring the authentic taste of a Texas barbecue to your backyard grill.

Ingredients

4 Jalapeno Peppers --
3 tbsp Chili powder
1 tsp Cayenne pepper
1 bottle Herb and garlic oil-based salad dressing (8 oz)
1 can Beer (preferably Lone Star)
1.5 tsp Garlic powder
4 limes Mexican limes, juiced
2 tsp Cumin powder
1 onion Large onion, minced
2 tbsp Cilantro, minced
1 tbsp Worcestershire sauce
1 leaf Bay leaf
3 lb Skirt steak

Directions

1
In a large bowl or non-reactive container, combine chili powder, cayenne pepper, salad dressing, beer, garlic powder, lime juice, cumin, minced onion, cilantro, Worcestershire sauce, and bay leaf to create the marinade.
2
Pierce the skirt steak in several places with a fork or skewer to help the marinade penetrate.
3
Place the skirt steak in the non-reactive container and pour the marinade over it, ensuring the meat is fully coated.
4
Cover the container and refrigerate for 6 to 8 hours, stirring the marinade occasionally to ensure even flavor distribution.
5
If smoking, preheat your smoker with mesquite wood. Smoke the fajitas for 30 minutes at a low temperature.
6
If grilling directly, preheat the grill to medium-high heat with mesquite coals if available.
7
Grill the steak over direct heat for 4 to 7 minutes per side, basting frequently with the reserved marinade.
8
Alternatively, for a slower cook, grill over medium heat (similar to grilling chicken) for 10 to 15 minutes per side, covered if possible, and baste with marinade throughout.
9
Remove the steak from the heat and let it rest for 5 to 10 minutes before slicing.
10
Slice the skirt steak at a 45-degree angle against the grain into thin strips to ensure maximum tenderness.
11
Serve the sliced fajitas with warm flour tortillas, pico de gallo, guacamole, and cold beer.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 28.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 6.0g2%
Dietary Fiber 2.0g8%
Sugars 4.7g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Skirt steak comes from a tough part of the cow, so marinating is essential for tenderness. Always slice against the grain to break down the muscle fibers.

Use a non-reactive container (glass or plastic) for marinating. Do not use metal containers as the acid in the marinade can react with the metal.

Lone Star beer is traditional for this recipe, but any light lager will work. The alcohol helps tenderize the meat and adds flavor.

Plan for about half a pound of meat and 3 to 4 tortillas per person.

This recipe is for beef fajitas. Chicken is not recommended as it does not hold up to the same smoking and grilling process as skirt steak.

Keywords: fajitas, skirt steak, texas, grilled, smoked, mesquite, marinated, bbq, steak, tex-mex, barbecue, dinner, outdoor cooking, spicy, garlic, cilantro, cumin, lime, tortillas

Read it online: https://www.chefs-mate.com/recipe/reds-south-texas-fajitas/