There are three main reasons fajitas are never a bad idea for dinner: They are delicious, they are pretty healthy and they are incredibly easy to make.
Yes, you can buy an envelope of fajita seasoning or a bottle of fajita marinade, but my advice would be to save your money for something else because making fajita marinade from scratch requires mostly ingredients you should already have on hand and takes a matter of minutes.
As you well know, fajitas can be made with steak, chicken or just veggies. This weekend, I made mine with a piece of venison tenderloin because that’s what I had on hand. You can slice up the beef or chicken before marinating if you’d like, but another bonus of fajitas is the fact that you can get away with using a less expensive cut of beef such as a skirt steak, flank steak, or top round. If you want to spend a bit more, go with a London broil or top sirloin. Marinate and grill it while it’s still in one piece, then use a very sharp knife to cut paper-thin slices from the steak and it’ll be tender and delicious.
Here’s how to make a fantastic, from-scratch fajita marinade. Grab a bowl and dump in:
3 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1 Tbsp. cumin
1 Tbsp. chili powder
2 cloves garlic, minced (or more to taste)
Juice of 2 small limes
1/2 Tbsp. red pepper flakes (optional)
1/2 Tbsp. sugar
Salt and pepper to taste
Whisk it all together and pour it over the meat in a gallon zipper freezer bag. You can divide the marinade and put half in with the meat and half in with the sliced veggies (bell peppers, onions) if you like. If you are only doing veggie fajitas, slice up a bunch of bell peppers, onions, mushrooms, fresh tomatoes and whatever else you like and soak that in the marinade.
Cook your fajitas in a skillet on the stove top or on the grill. After that, you know what to do: Get out the tortillas, sour cream, salsa, shredded cheese, chopped tomatoes and lettuce, guacamole and/or whatever your little heart desires to go on top of the fajitas and go to town. Enjoy.
Do you make fajita marinade from scratch? If so, how does your recipe differ from this one?