Recipe: Beef Fajitas à la Slaven

This is an awesome recipe that I developed back in the mid 1980′s. I have won many a cook-off with this recipe in and around Houston, TX. It took many cold Tecate’s and Lime, and sometimes a Cuervo Gold Margarita to assist in refining the recipe, but I feel it is where it should be! Take it and make it yours, just remember that you got it from me, Bryan Slaven, at The Texas Gourmet.

SERVES: 4 to 6, You can increase the recipe in equal increments as necessary. If you want to cook chicken breast and use this recipe, you can, just be sure and keep the chicken separate from the beef when marinating and grilling, until its placed on the plate at serving time.

INGREDIENTS

  • 3 to 4 pounds skirt steak, remove skin sheath, trim away large areas of fat but don’t worry about removing all fat. Cut the meat into about 6 to 8 inch pieces. The meat will cook at a very high temperature and will use the fat to keep the meat moist and will largely melt away.
  • 1 sweet onion sliced into 1/3″ thick rings
  • 2 Poblano peppers, rinsed and cut into 1/2″ thick slices (remove the seeds)
  • 1/2 cup of extra virgin olive oil
  • 3 to 4 cloves fresh garlic, crushed
  • 2 limes juiced
  • 1/3 cup of brown sugar
  • 1 Tablespoon med. or finely ground black pepper
  • 1/2 cup light soy sauce
  • 5 to 7 pounds of charcoal, preferably mesquite, or add a few chunks or bits of mesquite while cooking, killer flavor! (Remember this, increase your charcoal and mesquite as you increase the recipe, as you want a good hot fire when grilling the meat!

INSTRUCTIONS
After you have cleaned the fajitas, rub them down with the fresh crushed garlic, then sprinkle with the black pepper. Set aside, then in a large bowl combine the olive oil, soy sauce, brown sugar, lime juice and beer. Stir well to combine, then add the fajita meat and then add the peppers and onions. Using your hands, work the liquid mixture into the meat and then place in increments that will fit into gallon zip locks about 3/4 full. After all meat is divided into bags, then equally distribute the liquid marinade among the bags. Seal up removing all air from the bags and place them all in a cooler with ice or in a spare refrigerator. I like to marinate them for a minimum of 4 to 6 hours but, overnight is even better!

GRILLING
Make a good hot fire, if using charcoal, when the coals are grey and hot, put the meat on directly over the fire, about 6 to 7 inches away is good. Sear the meat for a couple minutes on each side, then move them to the opposite side of the grill, cover and cook for 7 to 8 minutes, I like to place the onion and pepper rings on the meat as it cooks, this adds flavor to the meat, and keeps the vegetables from burning. After cooking each piece, transfer to a cutting board and slice the meat across the grain into slices approx. 1/2 ” thick . Transfer the meat to large double lined foil pouches, approx. 2 lbs. to a pouch, add a tablespoon of butter to each pouch. Be sure and cover each container with foil then place on a cookie sheet in a preheated oven at about 200 degrees until ready to serve.

SERVING
Serve with good, warm flour tortillas, Chile con queso, and of course, with some spicy Pico de Gallo and some Texas Gourmet’s Fire Roasted Serrano Salsa.

Bon Appétit!

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