Grapefruit Marinated Fajitas

For your next home cooked Mexican meal, don’t forget fajitas.
By Brady Evans

I always forget fajitas exist.  They aren’t something I order in a restaurant.  When we go Mexican at home it is usually burritos or enchiladas.

I think this recipe will never let me forget fajitas exist.  It burned its flavors deep into my psyche.  I was drawn to this recipe because it used cube steak.  I categorize cube steak with brown gravy, white rice, and lima beans.  It is a cut of meat that is always on sale at the grocery store but I’m never able to pick it up because I simply don’t know what to do with it.

Clearly, that won’t be a problem anymore.

Grapefruit Marinated Fajitas
 
Prep Time
Cook Time
Total Time
 
Citrus marinated beef fajitas
Author:
Recipe Type: Entree
Serves: 4
Ingredients
  • ¼ cup fresh grapefruit juice (60 mL)
  • ¼ cup fresh lime juice (60 mL)
  • Generous pinch of salt
  • Black pepper
  • ¼ cup olive oil (60 mL)
  • 1 lb beef (cube, flank or skirt steak) (450 g)
For the vegetables
  • 1 large white or yellow onion
  • 2 large bell peppers
  • 1 Tbsp olive oil
  • 8 small tortillas
Instructions
  1. In tupperware container, add the grapefruit and lime juices, salt, pepper, and olive oil. Close tightly and squeeze the ingredients together.
  2. Add beef, close, and refrigerate for 4 hours, up to overnight.
  3. Preheat grill to high.
  4. Slice onion in half, and then slice into thin wedges. Place in a large bowl.
  5. Remove stems and seeds from the bell pepper and cut into ¼-inch strips.
  6. Add to the onions and toss with olive oil until well-coated.
  7. Spread onions and peppers in a single layer on a grill pan (or use a large piece of foil placed directly onto the grates of your grill) and cook until they soften and are browned (10 minutes).
  8. Put the steak on the grill and sear 4-5 minutes on each side.
  9. Let rest 10 minutes before cutting.
  10. Cut into thin slices, against the grain, and serve on tortillas with preferred toppings.
 

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