If you have ever had Lupe Tortilla's beef fajitas down in Texas, you know they are some of the best you have ever tasted. This recipe is based off the Lupe Tortilla Beef Fajita Recipe!
The type of Beef you purchase is critical to the recipe. If you can find it, go with INSIDE SKIRT STEAK. This cut is similar to flank steak, but the flavor is better due to more fat.
If you can't find inside skirt steak, go with skirt steak and then flank steak if that's the only option.
In a wide bowl, mix all of the beef fajita marinade ingredients in a bowl. Whisk together until the ingredients are broken up and it's a smooth texture.
Take the beef fajita meet and submerge into the bowl, make sure it is fully submerged on all parts of the beef.
Cover and put in the refrigerator 4 - 6 hours.
After the time in the marinade, remove the meat and drain the excess marinade from the meat (no need to rinse).
Heat your grill or ceramic cooker to 375 degrees.
We highly recommend getting a cast iron grate or griddle to cook beef fajitas on. This will add a nice char bark to the fajitas and add great flavor.
Cook on each side 3 minutes. If they need more time, go 2 minutes per side until they are done.
Let rest at least 5 minutes, slice and serve!