I’ve used this fajita marinade on chicken and flank steak, and I’m sure it would be equally gobble-worthy on pork, fish, or shrimp, too. I know it’s not really grilling season, per se (since it’s snowing as I type this), but the flavors in this tropical marinade will at least remind you of summer for a hot minute. So bust out that grill pan and get to work!
Tyler’s Ultimate Fajitas, from Tyler Florence on Tyler’s Ultimate
Note: This tastes best when meat is marinated all day or overnight, but 2-4 hours still flavors the meat nicely. I’ve adapted the instructions to just leave out the tortillas.
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipotle chiles, in adobo sauce
- 3 tablespoons roughly chopped fresh cilantro leaves (I throw in a good 1/3 cup, so if you love cilantro, go for it)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 pounds skirt or flank steak, trimmed of fat, cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- Good quality store bought salsa
- In a blender or food processor, combine all the marinade ingredients and puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season steak liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side (or until desired level of doneness) and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- Thinly slice the steak against the grain on a diagonal and serve with peppers, onions, guacamole, salsa, and extra lime wedges and cilantro.