Quick Fajitas on the Grill

[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.

1. 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.
2. 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.  
3. 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

• steak fajitas, 
• chicken fajitas, 
• fajita steak salad, and 
• skillet pork fajitas. 

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

1. Mix together the lime juice, beer or stock, and fajita seasoning in a medium bowl.  
2. While whisking, slowly pour in the oil.
3. 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

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.

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.

Flank steaks are often fatter at one end and that's where I take my internal temperature readings.  

Ready to eat! 

Grilled meat, grilled veggies, crisped tortillas, and Mexican crema are a winning combo every time.