Beef Fajitas

Summer is coming…are you ready to grill? (Cooking School pt. 2)

Welcome to part 2 chronicling our trip to Sylvia’s Enchilada Kitchen Beef Fajita Cooking School!

The main event of last weekend’s cooking school was grilling beef fajitas. Not too many secrets were given, Sylvia does in fact specialize in enchiladas, but her beef fajitas are still excellent! Sylvia herself said that her beef fajitas have taken years to develop and process and simplicity in the marinade is what makes her fajitas great.

Again, out of respect, I’m not going to give you all of the details, and rather encourage you to attend one of Sylvia’s fantastic classes if you ever find yourself in Houston (no, I’m not a paid spokesperson). However, I will give you some tips and tricks that will make your beef fajitas shine for your next backyard fiesta!

Ingredients:

• Skirt Steak (either inside or outside skirt, outside is better quality)
• Garlic
• Salt
• Powdered Onion

A simple marinade is always best, garlic, onion, and salt is all you need to make a good steak marinade. Also, as always, the longer you marinade, the better! Another tip is to ensure your meat has time to warm to room temperature before grilling, this is a handy tip for many meats, I also did this with my pork tenderloin.

The type of grill doesn’t matter, my husband and I prefer charcoal grills (we have a Weber), but you can grill great fajitas on charcoal, propane, or wood chip grills!

The actual process of grilling the fajitas is pretty simple, just please don’t overcook them!

Brush a bit of soy sauce on the meat before transferring to grill.

Place onto the grill for a few minutes, if you get up to 5 minutes/side, you’ll end up with tough and dry fajitas. Nobody wants that…sprinkle granulated seasonings onto each side of the fajita meat while on the grill.

Don’t they look good already? This is only the first side! Time to flip…

Let them cook evenly on each side…

Yum, yum, they are almost done! When they are done, they should be at medium temperature at the most, preferably medium-rare. Remember, the meat will passively cook once you take them off the grill…when they are done, cut into ~2″ strips across the grain of the meat.

Yum! Aren’t they mouthwatering?

These are best served with freshly made corn and flour tortillas and guacamole (or Sylvia’s picamole, see below).

I can’t speak highly enough of Sylvia and what a great value her cooking school has been to us! Not only did we get to learn to make all of these delicious Tex-Mex dishes, we got to sample them (and her kick-butt margaritas) all for a fair price! If you do end up taking one of her classes, tell her that Stef of ALC sent you (I told her about my blog and hope she enjoys it).