Tex-Mex Fajitas

1/3 cup lime juice
1/4 cup tequila
1 teaspoon oregano (dried), preferably Mexican oregano
2 garlic cloves, crushed
1 tablespoon cilantro, minced
2 teaspoons ground cumin
1 teaspoon black pepper.

  1. For marinade 1, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours.
  2. Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
  3. Preheat the grill until hot.
  4. Sear the outside of the meat, then cook until medium-raire. It should take 3-4 minutes a side if the meat is 3/4 inch thick or less. Brush meat with marinade 2 or 3 times while cooking.
  5. Transfer the meat to a cutting board. Let sit 5 minutes.
  6. Cut the meat until thin strips.
  7. Serve meat strips with warm, soft flour tortillas and pico de gallo and guacamole.

Chef: the meat was too chunky, should have been much thinner cuts, but still pull apart. The meat was cooked well and still flavorful, can taste the lime flavor.

Personal/Team: I grilled the meat early, then sliced and reheated in a skillet with added lime juice. The meat was tender and medium rare, but still flavorful.

Lessons Learned: "Fajitas" means "little belt" this is because they use the meat form the cow belly to make the fajitas. It only applies to beef, but other meats are common adaptations.
The meat for fajitas should be almost paper thin, not in large pieces. If you're going to grill early, keep it rare, then put the whole steak on skillet and get to temp and medium rare, then slice. Slicing before sauteeing can run the risk of overcooking the meat.