Description
These fajitas stray a little from the traditional with the zucchini and mushrooms. The beef is marinated from 3-10 hours to tenderize and add extra flavor.
Ingredients
Units
Scale
- FOR THE BEEF MARINADE:
- 1/2 cup soy sauce
- 1/2 cup lime juice (2 to 3 large limes)
- 1/2 cup grapeseed oil
- 1/4 cup honey
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 3 to 4 garlic cloves, minced
- 1 Jalapeno, thinly sliced
- 2 pounds skirt, flank, or sirloin steak, fat left untrimmed*
- FOR THE VEGGIES:
- 1/3 of the marinade recipe reserved for the veggies
- 1 large yellow onion, cut into strips, layers separated
- 2 zucchini cut into 1-inch pieces
- 2 green bell peppers cut into strips
- 2 tablespoons butter
- 3 to 4 Portobello mushrooms cut into strips
- FOR SERVING:
- Warmed flour or corn tortillas
- Optional toppings can include:
- Guacamole
- Refried black Beans
- Pico de Gallo or salsa
- Sour cream
- Lime wedges
Instructions
- FOR THE BEEF MARINADE:
- In a medium-sized mixing bowl whisk together the soy sauce, lime juice, grapeseed oil, honey, cumin, black pepper, garlic, and jalapeno.
- Reserve 1/3 of the marinade in a separate non-reactive container for the veggies. Refrigerate until ready to use.
- Place your steak in a large sealable plastic bag (I had to use a gallon size bag).Add the remainder of the marinade and gently move the marinade around to evenly coat the steak. Seal up most of the bag, leaving a small corner open while you carefully push out most of the air from the bag. Seal the bag up the remainder of the way. Make sure the marinade is coating both sides of the steak.
- Place the steak in a container (to catch any spills that may occur) so that it can lie flat. Place in the refrigerator to marinate for 3 to 10 hours. I marinated mine for 10 hours and was very happy with the texture and flavor. Planning ahead for this one is well worth it.
- FOR COOKING:
- Prepare any additional toppings that you wish to serve with your fajitas, such as guacamole,
- Pico de Gallo or salsa, lime wedges, sour cream, and refried black beans. (The refried beans can be prepared a day ahead). Set the toppings aside.
- About 20 minutes before you are ready to cook the steak prepare your veggies. Set the mushrooms aside until later. Place the zucchini, bell peppers, and onion in a medium-sized mixing bowl along with the reserved marinade. Toss together and set aside.
- Heat an outdoor grill, or an indoor grill to medium-high heat.
- Once the grill is heated remove your steak from the marinade and discard the marinade along with the bag. Allow any excess marinade to drip off the steak.
- FOR A RARE STEAK: Cook the steak for about 10 to 12 minutes (5 minutes on each side), there should be some pink and the internal temperature should reach 120 degrees Fahrenheit. The steak will continue to cook a little as it rests off the grill.
- FOR A WELL DONE STEAK: Cook the steak for about 18 to 20 minutes (about 10 minutes on each side). The internal temperature should reach about 135 to 140 degrees. Again, the steak will continue to cook a little as it rests off the grill.
- Once the steak has cooked to your satisfaction immediately pull it off the grill and place it on a platter. Cover with foil to keep warm. Allow the steak to rest for at least 10 minutes before carving it.
- Meanwhile, if you are using an indoor grill for your steak, you can begin to cook the veggies while the steak cooks. If the steak is cooking on an outdoor grill, wait until you have the steak resting under the foil and then cook the veggies.
- To cook the veggies preheat a large skillet over medium-high heat. Melt the butter. Add the Portobello mushrooms. Allow them to sauté until they are browned and slightly caramelized, about 8 minutes. Transfer the mushrooms onto a plate and set it aside. Do not turn off the heat from the skillet.
- To the same skillet add the onion, bell pepper, and zucchini mixture to the hot pan along with some of the marinade liquid, about ¼ cup.
- Allow the liquid to come to a simmer. Stir the veggies occasionally. Cook until the veggies are tender, but still have a little bite to them and most of the liquid has evaporated, about 10 minutes.
- Turn down the heat to low and add the mushrooms back into the pan to heat them up, about 3 minutes.
- Meanwhile, carve your steak. Trim off any unnecessary fat and discard. Cut the steak at a diagonal, going against the grain of the meat, into thin strips. Place in a serving bowl.
- Follow the package directions to warm your tortillas.
- FOR SERVING:
- Place 1 to 2 pieces of steak onto a tortilla shell. Top with veggies and desired toppings. Fold the tortilla shell and eat immediately and enjoy.
- Store leftovers in separate containers for up to 5 days. Reheat beef gradually.
Notes
*Skirt and flank steak are more traditional than sirloin steak. I used sirloin because that’s what my store had on sale. I thought it was tender and delicious. You don’t want to trim off the fat from your steak because that really adds flavor to the steak as it is cooking. You can easily trim it off as you are carving the steak before you serve it.
This recipe makes more veggies than steak; that’s how I like it. If you want to beef it up a little (get it?), then simply make extra marinade and make an extra 2 pound steak. Or you could reduce the veggies to 2 Portobello mushrooms, 1 zucchini, and 1 bell pepper if you don’t want as much leftovers or are feeding a smaller group.
Prep time does not include time needed for the steak to marinade.
Recipe inspired by a local Mexican restaurant.
Marinade recipe, and steak cooking method adapted from: Serious Eats
For more information on what makes a good fajita reference The Food Lab from Serious Eats
