[FTC Standard Disclaimer] I am sponsored by Char-Broil but this is not a sponsored post.
Sometimes I don't plan out my meals too well.
This was the case earlier this Summer when I had a flank steak and was craving fajitas. I didn't have a long time for a marinade so I did a few things to work around that.
- Boosted the acid in the marinade - Normally I do about 2-3 parts of oil to 1 part of acid but for shorter marinade times, I up that ratio to 1.5 parts oil to 1 part acid. In this case, the acid was lime juice.
- Increased the seasoning - Since the fajita seasoning wasn't going to have time to absorb into the meat much at all, I increased the seasoning by 50% to make it bolder. This doesn't get any more flavor in faster, it just means a little more will cling to the meat.
- Scored the meat - I scored the meat a little deeper than I normally do. I put a little more pressure when dragging a sharp knife across the raw flank steak, which opens more surface area up to the marinade.
If you have the time for a proper marinade, check out my recipes for
Quick Acting Fajita Marinade
Published
09/13/2017
Ingredients
- 1/4 cup lime juice
- 1/4 cup beer or beef stock
- 1.5 tablespoons NMT Fajita Seasoning recipe or other fajita seasoning
- 3 ounces avocado oil (or peanut oil)
Instructions
- Mix together the lime juice, beer or stock, and fajita seasoning in a medium bowl.
- While whisking, slowly pour in the oil.
- Place beef or chicken, sliced onions, and sliced bell peppers in a zip top bag or container and pour marinade over, tossing to coat everything. Let marinade for 1 hour at room temperature.
Yield: about 1 cup
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9_BPLTqbYhBKeBBElNssAB6HHZEQ9OTyGF7i-UI5-i5rDETysNwCpmJztQhzFR0pqMVPDDSrUPWf1HGDwtzlPM_5egclz5GDgRJS5ToFg8myynQY60nrz1irSFQVrpq0mxjbOpmbp75q/s1600/500+CharBroil+Commercial+4+Burner+DSC_0169.jpg) |
I usually score my flank steaks but this time I went a little deeper with the cuts. This lets the marinade get to more beef. |
![The Char-Broil Commercial TRU-infrared grill is one of my personal favorite gas grills.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PiuThqF59aVjSzWzMjZGyfQMtWkaZMA37ocDvPa0A5Dm1Ej6SjIPL_zcfcYIld3K3xgcNacDX98LU1vyaTxaic_6R_vFGPCbzUmZQJmsoTxsB1ypXKPiemfIlBBQewwyEqFUOhK_BOIJ/s1600/500+CharBroil+Commercial+4+Burner+DSC_0249.jpg) |
This recipe works on charcoal grills, kamados or gas grills. I chose to use my Char-Broil Commercial grill because I wanted to use the side burner griddle (standard with the 4 burner) for cooking the tortillas. I also like this grill's TRU Infrared cooking system, it cooks hot without drying out the meat. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjhXnZTl7lfWfBgqpr_-SrFRArbWXLAcxaALGcuU7kjpfLYi6-fYKu3UkoUrIYvKFjgB-um1npmW7Q4am0aKrF0QHe0vXbFNcGUbpvrYsQkqF71RTLuFzBZMuYdJYYnNp71C3UczNMIXK/s1600/500+CharBroil+Commercial+4+Burner+DSC_0270.jpg) |
Flank steaks are often fatter at one end and that's where I take my internal temperature readings. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWjACEsmcszmx9fPtsfCXONMSs2DEf8UxeIlOhJoYEMe3wOmiYFiMOmHw8z0vDX9BCUcoYEe6Rk5v-0kDTQkumFy-ncie2mSlpGkEQDHUtteOBnPvTj5kbeM3tIi0PYI63TuP1fA6rDhy/s1600/500+CharBroil+Commercial+4+Burner+DSC_0253.jpg) |
Ready to eat! |
![Quick and easy recipe for steak fajitas.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWgKI3NArCEt-UP8QjhtFT6m3d6sm0HBFzJVmOOH5rNBiWUSgCkAYuiyIo6tU_ukm9dvTcyLvpCU9BycknUC1c96We7ZcsNqEGJYQmKeZTkY-bOAPpxoASdm7N9-kC8dlPbq3DIlwcW54/s1600/500+Quickie+fajitas+DSC_0245.jpg) |
Grilled meat, grilled veggies, crisped tortillas, and Mexican crema are a winning combo every time. |