By Kelly Bogard
There are a few things that I think everyone needs to know how to make while in Texas. Some of us are born here, some grew up here and the rest just got here as fast as they could. So, as a Texan, these are the foods that I consider “Texas.”
As you can see, there are some I have given you recipes for and a few that are bound to come. Today, I’m going to tackle what I think is the easiest of all of these recipes.
For Beef Fajitas, you will need…
1 lb. skirt steak
1 1/2 limes, juiced
1/3 cup olive oil
2 tbsp. Worcestershire
2 tbsp. chopped garlic
1 jalapeno, seeded and chopped
¼ cup cilantro, chopped
2 tsp. ground cumin
1 tsp. salt
½ tsp. ground black pepper
1 onion, sliced
This recipe really puts the “Tex” in Tex-Mex. Most all of the ingredients can be grown right here in Texas–especially the beef. And since beef checkoff voting for farmers and ranchers finishes up today (June 6), it seems to be the perfect fit.
First things, first. You want to marinate your steak for at least four hours or overnight, if possible. In a small bowl, combine the olive oil, Worcestershire, lime juice, chopped vegetables and all of the seasonings.
Place the steak in the bottom of a shallow dish and pour over the marinade. Make sure to flip the steak once while it is marinating–about halfway through. Once the steak is well seasoned from the marinade, remove it from the refrigerator to sit while you prepare the pan for cooking.
Once the meat starts to cool, slice against the grain of the meat with a very sharp knife to create strips. Warm your tortillas and add in the meat, onions and your favorite toppings and you have a Tex-Mex feast.
In Texas, we like everything big and the bold flavor of this family favorite is no exception. So grab some Texas beef and let’s get cooking. From all of us at Texas Table Top, enjoy!
Recipe: Beef Fajitas
Summary: Beefy Tex-Mex classic
- 1 lb. skirt steak
- 1 1/2 limes, juiced
- 1/3 cup olive oil
- 2 tbsp. Worcestershire
- 2 tbsp. chopped garlic
- 1 jalapeno, seeded and chopped
- ¼ cup cilantro, chopped
- 2 tsp. ground cumin
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 onion, sliced
- Combine oil, Worcestershire, lime juice, garlic, jalapeno, cilantro, cumin, salt and pepper in a small bowl.
- Put the meat in a shallow dish and pour the marinade over the top of it. Cover and refrigerate for at least four hours, up to overnight.
- Flip the meat once halfway through marinating.
- Place the meat in a skillet heated to high heat.
- Cook the meat seven to eight minutes per side.
- Remove from the pan and allow to rest for 10 minutes before slicing.
- Move the sliced onions and left over marinade into the hot pan and sauté until tender.
- Using a sharp knife, slice the meat against the grain to create strips.
- Warm and fill the tortillas with meat, onions and other toppings.
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 2-4