The origins of fajitas date back only to the late-20th century in Rio Grande Valley of Texas. Fajita refers to the strips of beef that are commonly the main component of the dish. Although you can also make chicken or shrimp fajitas, it’s the most authentic with steak, along with bell peppers and onions. We used delicious, grass-fed beef from our local farmstead, giving an even fresher taste to our dish and requiring little seasoning.
This recipe serves four people for two fajitas each.
- 1 lb Skirt Steak or Top Round Beef
- 1 Green Pepper
- 1 Yellow Onion
- 2 cloves Garlic
- 8 Soft Tortillas
- 1 Lime
- 1 Avocado
- 1/4 tsp Garlic Powder
- Kosher Salt & Pepper
Here’s what I did:
Pre-heat the grill (see note). Season the beef liberally with kosher salt and pepper. Add a little bit of garlic powder as well.
Slice the green pepper and onion. Sauté the vegetables over medium heat with olive oil on the stove for about 7-10 minutes. Season with salt and pepper. For the final three minutes, add finely chopped garlic cloves.
While the peppers and onions are cooking, grill the meat. Place over high heat for 2-3 minutes per side, depending on your desired level of doneness. Take off the grill and let the beef rest for 8-10 minutes before slicing against the grain.
Plate your fajitas: Roll up two soft tortilla shells, add the beef and peppers & onions mixture. Serve with slices of avocado or my homemade guacamole. Add wedges of lime.
Compile your fajitas one at a time at the table. Enjoy!
A few notes, FYI:
It’s important to make sure the grill is searing hot when you’re ready to cook the steak. The beef will take mere minutes to get to medium rare and you still want to get those nice grill marks. You want the grill to be at a higher temperature that you would normally have it for cooking chicken or fish.
Optional: Serve with corn and tomato salad (pictured above – toss cooked corn with fresh tomatoes and a little salt & pepper). You can also add sour cream and/or shredded cheese!