Fajitas
 

How long should I marinade a steak for fajitas? Am
using a sirloin steak. Any good recipes?

At least 2-4 hours.

I use a lime juice/worchestershire sauce combo to marinate my fajitas and let them sit from at least 45 minutes to all day.

In Texas I used skirt steak for the fajitas. Now that I'm in Virginia where this cut is not so popular, I often use strips of steak/beef cut for stir fry.

Fajitas have been a passion at my house for over 20 years; now that I'm single I make them with deliberate leftovers so I can have them quickly for lunch.:thumbup: I also make my own salsa for them.:)

Jan in VA

Has anyone used the mccormicks fajita seasoning mix or the southwest marinade? Does the fajita mix
have a good flavor. My husband wants me to marinade it in the seasoning mix that we have and use
another pack to cook everything together. I know that I have to discard the marinade. Should I or would
you also marinade the vegetables too? Never made my own fajitas.

We get skirt steak, put some dry fajita seasoning on it, squirt fresh lime juice on it and cook with very little setting time. We use pico de gallo.

I'm with you Jan - love em and a must have is fresh never cooked salsa yumm. I like to slice my veggies put them all in a container/zip bag add a little olive oil to coat S&P and grill.

If you are lucky enough to live in Texas, we have a supermarket called HEB..their house brand of seasoned fajita chicken and beef and pork is delicious...DH swears that they are better than he can season...sorry, couldn't resist the remark about living in Texas, you know us Texans, we think this is the only place in the world to live..

Jan, your marinade sounds yummy. Will you share how you make it? Do you baste with it too?

QuiltQueen, I DO miss HEB!!! Might have to have some of those fajitas shipped to me....hadn't thought of that!!

I squeeze at *least* 3 limes (or lemons if I'm desperate and that's all I have on hand) and use about 1/4 cup 'W' sauce. That's it!! The lime itself gives a lovely flavor.

Put the juice, 'W' sauce, and sliced meat in a baggie and squish it all together and squeeze the air out.
Lay it flat on the counter and turn it over several times to redistribute the marinade during the 30-45 mins. when I'm washing and slicing and browning/sautéing (no marinade) the peppers/onions, making the salsa, laying out the dishes, etc.

IF I'm cooking on the grill -- which I rarely have the chance to do any more now that I'm alone -- then I do brush with marinade during the first part of the cooking. I stop basting with the marinade from the baggie in time to allow the meat and the wetness on it to be safely "done". Cooking really does not take long!

I serve this with Mission brand flour tortillas, a light spread of sour cream, lots of sauteed (no marinade) peppers and onions, several strips of the meat, spoonsful of salsa, sprinkle of salt, some grated “taco-style” cheese for those who want it (yuck on mine!), and plentiful napkins and beer!

I love food that’s fun to eat….like tacos, spaghetti, watermelon, pizza, fried chicken, ribs, fajitas……messy and fun!!

Somewhere on this site is my salsa recipe, but I admit it is not made with fresh-from-the-garden ingredients, though it is not cooked. Maybe we can convince Daisy Dew to give us hers!

Jan in VA -- heading to the freezer to pull out the fajita meat right now!!

We used the McCormick's fajita spices that are in the little individual plastic packets and it was very good. I just followed the instructions that were on the main package and we liked it. I saved the package for a while because it actually gave the measurements for the individual spices that were included but haven't used that yet. I'm not a real experienced fajita maker, but did like their mix of spices. When in Texas, we usually just go out to eat when we want fajitas:)