If you’ve ever watched Ingrid Hoffman work the stove, you understand why I wanted to feature one of her sexy recipes. A dish from a woman whose every move exudes sex appeal, you know Hoffman’s flank steak fajitas are going to sizzle. And then she threw in the words “drunken flank steak” on me. Oh Ingrid! You knew I wanted this recipe. Thank you so much for letting me share it.

TO TRY: Pair your steak fajitas with a Citronge Margarita

Flank steak fajita marinade

The best recipe for steak fajitas has to start with a great marinade. I mean, the right marinade is what sets a fajita recipe apart. And this recipe’s marinade starts with tequila. The tequila acts to tenderize the meat as well as give it just a hint of that hard partying flavor.

Ingrid recommends using a barrel aged gold tequila in her flank steak marinade. But it’s ok to use whatever you have on hand.

Give your meat some spice

To turn up the heat on this beef fajita marinade, she uses a brand-specific green pepper sauce, Cholula.

[easyazon_link identifier=”B07FTTWDJS” locale=”US” tag=”lifeofreiley-20″]Shop for hot sauce[/easyazon_link]

I am not sure if the recommendation is because she has a brand preference but I think she might have had an endorsement deal with Cholula at some point. I will say, though, that I too love this sauce for it’s mild heat and green tang. However, if you can’t find Cholula, just use your preferred hot pepper sauce.

RELATED: Chile Peppers are Among the World’s Best Anti Aging Foods

Skirt steak vs flank steak fajitas

I called this a flank steak fajita recipe but Ingrid says you can either use flank steak or skirt steak. So which meat for fajitas is best? (I obviously recommend flank.)

Here’s the difference between the two cuts – and your choice really will make a difference in the final flavor and texture of your fajitas.

• Flank steak is a fairly lean cut of beef that takes marinades very well. (It may need the tenderizing of a marinade.)
• Skirt steak has a more pronounced beef flavor than flank steak. Like flank steak, it absorbs marinades well but can become really tough if cooked more than medium rare.

You’re going to cook the meat for these easy steak fajitas either in the broiler or a grill pan, so you can watch the meat carefully to make sure it doesn’t overcook. Whichever cut of beef you decide is the best steak for fajitas, just make sure to let the meat rest before cutting. And cut the steak agains the grain for the best texture.

RELATED: Check out more of our favorite dinner recipes.

Ingrid Hoffman's Drunken Steak Fajitas

Print Recipe

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These spicy steak fajitas are a good choice for a casual dinner. The recipe easily doubles and triples. 

Course Main Course

Cuisine Mexican

Diet and Health healthy-ish

Ingredient beef

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Marinating time 3 hours hrs

Total Time 22 minutes mins

Servings 4

Author Ingrid Hoffman

Ingredients

• 2 lbs of skirt or flank steak
• 4 garlic cloves finely minced
• 3 tbsp tequila preferably gold
• 2 tbsp lime juice from about 1 lime
• 2 tbsp orange juice plus 1 teaspoon grated orange zest
• 2 tbsp Cholula green pepper sauce plus extra for serving
• 2 tbsp red wine vinegar
• 1 tsp light or dark brown sugar
• 1/2 tsp freshly ground pepper
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro leaves
• 16 scallions white and light green part only
• 2 red bell peppers seeded, veined and thinly sliced
• 1 teaspoon dried oregano
• Salt
• 8 flour tortillas
• 2 medium Haas avocados halved, pitted, peeled and thinly sliced Lime wedges, for serving

Instructions

• Place the meat in a shallow baking dish and rub it with the garlic.
• Mix the tequila, lime and orange juices, the orange zest, Cholula green pepper sauce, vinegar, brown sugar, and pepper in a small bowl. Whisk in 1/4 cup of oil and pour the marinade over the meat.
• Press 1 1/2 tablespoons of cilantro onto each side of the meat in an even layer.
• Cover the baking dish with plastic wrap and refrigerate for a few hours or overnight, turning the meat occasionally.
• Place the scallions and red peppers in a bowl and toss them with 2 tablespoons of olive oil, the oregano and some salt.
• You can either use the broiler to cook the meat or a grill pan.

If using the broiler:

• Preheat you broiler and place the oven rack about 6 inches from the heating element.
• Remove the meat from the marinade and season it with some salt.
• Place the steak, scallions and peppers on an aluminum foil-lined baking sheet or broiler pan. Broil until browned on both sides, about 5 to 7 minutes per side for medium-rare (slightly longer for flank steak), turning the scallions and peppers when you flip the steak.
• Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.

If using a grill pan:

• Remove the meat from the marinade and pat dry with paper towels. Season it with salt.
• In a grill pan over medium-high heat, place the meat and the vegetables and cook 3-4 minutes per side, depending on the desired doneness.
• Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.
• Meanwhile, heat a medium skillet over medium-high heat.
• Add a tortilla and warm for 10 to 15 seconds.
• Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, about another for 10 to 20 seconds.
• Place on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas. (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you’re ready to serve).
• Cut the steak into thin slices against the grain and serve with the warm tortillas, the scallions, peppers and some avocado slices.
• Pass the remaining cilantro, lime wedges and Cholula hot sauce to season to taste.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs and her work in the field of aphrodisiac food history and health science is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiacs and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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