“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”
“Wow..there is a cow in the grill Pedro!” Or Bob? Or just fill in the blanks. Anyways, there was chicken and sausages also to the lunch for that day. We must have done something really good at work to deserve these small feast! The fajitas came seasoned from the meat market were we bought this. Pretty cool, all we had to do is light up the fire in the pit; which belongs to a friend from work and grill the beef fajitas. We used mesquite wood charcoal which our store sells and to my surprise turned out to be real good to grill meats over.
FOR LUNCH OR DINNER
There are many ways to season fajitas and make them come out great tasting. One of my many favorites for fajitas is to fillet a slab in two and marinading them for an hour in a clamato marinade. Clamato is a juice normally used to make mixed drinks or cocktails and has an intense flavor. Seasoned with a mixture of celery, onions, tomatoes, onions, and spices; by itself taste great. I normally add a tablespoon of coarse salt and of fresh ground pepper as well.
THE GRILL
After the hour of marinading, I grill for 8-10 minutes in direct heat turning over after 4-8 minutes. Slice them up to taco size and enjoy. Remember to slice against the grain or to cross cut so the fajitas will not be chewy.
This is a super easy meal to prepare and tastes really delicious by itself or in tacos.
Ingredients
- 1 slab of beef fajitas 16 ounces
- 1 bottle of Clamato juice
- 1 tablespoon of coarse salt
- 1 tablespoon of fresh ground pepper
Instructions
- Fillet the beef fajita slab in two; lengthwise
- Combine ingredients, mix, and marinade fajitas in a shallow pan or Ziploc bag. Marinade for 1 hour.
- Discard marinade and grill fajitas for 8-10 minutes in direct heat turning over at the halfway time.
- Remove fajitas and slice to size cutting against the grain and not going with it.
- Serve with your favorite sides and beverages.