South Texas Steak Fajitas
This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade to make it quick and convenient. Serve the steak fajitas with fresh pico de gallo, guacamole and cold beer.
This recipe contains steak (skirt), peppers (jalapeno, fresh), onions, cilantro (fresh), beer, salad dressing (italian), lime juice, worcestershire, garlic powder, salt, cumin (ground), bay leaves, XXXXX, oil (canola), peppers (poblano), onions, salt, tortillas (flour)
Prep time: 30 min
Cook time: 10 min
- 1 lb. skirt steak
- 3 whole jalapeno peppers, stems and seeds removed
- 1 whole small onion, quartered
- 1/4 cup(s) cilantro
- 3/4 cup(s) beer
- 1/2 cup(s) italian salad dressing
- 1/3 cup(s) lime juice
- 1 tbsp. worcestershire sauce
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. cumin
- 1 whole bay leaves
- FOR THE FAJITA VEGETABLES
- 1 tbsp. canola oil
- 3 whole poblano peppers, seeded and cut into 1/2 inch wide strips
- 1 whole medium onion, halved and cut into 1/2 inch wide strips
- 1/8 tsp. salt
- 1 pkg(s) 11.2oz. 6 inch flour tortillas
- 1. To marinate steak: Place jalapeños, quartered onion and cilantro in a blender or food processor and blend until finely chopped. Add beer, salad dressing, lime juice, Worcestershire sauce, garlic powder, 1 teaspoon salt and cumin and puree until smooth. Stir in bay leaf. Place steak in a gallon-size sealable plastic bag and pour the marinade over it. Close and refrigerate, turning occasionally, for at least 8 hours and up to 24 hours.
- 2. To grill steak: Preheat grill to medium-high.
- 3. Remove the steak from the marinade and place on the grill. (Discard marinade.) Grill 3 to 4 minutes per side for medium. Remove the steak to a clean cutting board and let rest for 5 minutes.
- 4. To prepare vegetables: Meanwhile, heat oil in a large skillet over high heat until simmering. Add poblano peppers and onion strips, sprinkle with 1/8 teaspoon salt and cook, stirring, until blackened in spots and just softened, 4 to 6 minutes.
- 5. Holding your knife at a 45-degree angle to the steak, very thinly slice across the grain—this helps keep the fajita tender. Serve the steak and vegetables on a platter with the tortillas so everyone can make their own fajitas at the table