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Ingrid Hoffman's Steak Fajitas

Ingrid Hoffman's Drunken Steak Fajitas

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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 mins
Cook Time 12 mins
Marinating time 3 hrs
Total Time 22 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.