One day we were in the mood for sizzling, hot fajitas. Instead of going out, we decided to save some money and go to the grocery store to buy the ingredients needed to make our Southwestern feast. We get to the meat department to buy skirt steak, which is used for beef fajitas. You would not guess the shock we received when we looked at the price, nearly $ 4 per lb! $4 per lb, may not be much for you, but for us, it’s pure insanity! My father -in- law was raised on a farm and back in those days (1940s-50s), he said, you couldn’t give skirt steak away. It is some of the toughest meat you can buy. Well, my darling, genius of a husband suggested that we buy a much more affordable cut of meat and just work with that. Well, we found a lovely, boneless shoulder steak (2.05 lbs) for $4.47. BINGO! And Big Daddy’s Beef Fajitas were born…
Here’s what you’ll need:
Beef (Cheap beef. Steak or Roast, doesn’t matter)
1 medium lemon (for the juice)
1 medium lime (for the juice)
1 can of beer (regular, not lite)
Container with lid
First, take your beef and cut away any extra fat, you don’t need it. Slice beef across the grain, not with it. Set it aside. Now slice up your veggies and put them into a container. Add the juice from the lemon and the lime. Then, add your beef. Add the cumin, chili powder, salt, and pepper. If you have read my posts at Foodie & Fun 4 U, you know that we don’t really measure our seasonings. We use whatever amount looks good. Give your ingredients a good toss.
Now add your beer. The beer does add some flavor, but its real purpose is to open up the “pores” of the beef and break down the tissue. This process leaves the beef tender and juicy. Cover the container and refrigerate for at least an hour, but you can do this overnight. Honestly, the longer it sits the more tender it will be.
We decided to cook our fajita meat over the grill. We took a large aluminum pan and poked several holes in the bottom. We figured that the holes would allow the mesquite charcoal smoke to add some flavor the meat. Wow, this smells great.
We served our fajitas on a steamed corn tortilla, with shredded Cheddar cheese and our Guaca-Ranch dressing. For the Guaca-Ranch recipe and more pictures, go to http://foodiefun4u.blogspot.com/
So, good, I think we’ll be making this again, real soon. Enjoy!