From the kitchen of Chef Johnny
Third Coast Beef Fajita Tacos
Prep time: 16-24 hours (overnight) |
Cook time: 30 minutes |
Total time: 16 hours 30 minutes |
Servings: 5
Prep time: 16-24 hours (overnight)
Cook time: 30 minutes
Total time: 16 hours 30 minutes
Servings: 5
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Third Coast Beef Fajita Tacos Recipe
It’s Cinco De Mayo Weekend and we’re serving up Chef Jonny’s Third Coast Beef Fajita Tacos from View to a Grill. We’re thrilled to partner with Jonny on this recipe. He’s a master at the grill and makes one mean taco!
This recipe is not only easy to follow but will pair so nicely with a refreshing margarita!
Jonny shared that he used the 6″ utility knife to trim the fajitas, the 8″ Vintage Chef’s knife when slicing, the Lamson Large BBQ tongs (so no fingers are burned during the flipping of the bell peppers!), and the Hamburger Turner while flipping the onion wheels. Watch him make this recipe on his YouTube Channel, View To A Grill.
Bring on grilling season! Bring on Cinco de Mayo! Bring on the tacos!
Ingredients
Instructions
- 1
Marinade:
Fresh Cilantro
½ Cup Lime Juice
½ Cup Olive Oil
1 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
1 tsp Granulated Onion
Combine all of the items into a large zip lock bag and combine.
- 2
Meat:
2 lbs. Fajitas (Makes around 10 tacos)
Trim excess fat and divide into “steak” sized portions.
Marinade the fajitas by layering in cilantro and the placing a fajita steak on top of the cilantro. Alternate until all steaks are in the marinade. Marinade overnight for 16-24 hours.
Remove Fajitas from the bag and lightly season an all-purpose seasoning.
Grill fajitas over high heat(flames from the grill should be touching the Fajitas). For best results flip fajitas every 30 to 45 seconds until 140 degrees of internal temperature.
Before serving your fajitas be sure to slice against the grain to shorten the meat fibers. This will result in the fajitas that are more tender with an easier chew.
- 3
Garnish:
1 Large Sweet Onion
2 Large Sweet Red Bell Peppers
2 Jalapenos per person
Use olive oil to lightly coat the vegetables and season with all-purpose seasoning. Then grill vegetables over hot coals until tender with a slight char.
Shredded Monterey Jack Cheese
Guacamole
Salsa
Flour or Corn Tortillas
Optional:
Serve in a HOT Cast iron dish.
After heating up a tortilla layer in all of your prepared ingredients, enjoy!
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From the kitchen of Chef Johnny
Third Coast Beef Fajita Tacos
Prep time: 16-24 hours (overnight)
Cook time: 30 minutes
Total time: 16 hours 30 minutes
Servings: 5
Description
It’s Cinco De Mayo Weekend and we’re serving up Chef Jonny’s Third Coast Beef Fajita Tacos from View to a Grill. We’re thrilled to partner with Jonny on this recipe. He’s a master at the grill and makes one mean taco!
This recipe is not only easy to follow but will pair so nicely with a refreshing margarita!
Jonny shared that he used the 6″ utility knife to trim the fajitas, the 8″ Vintage Chef’s knife when slicing, the Lamson Large BBQ tongs (so no fingers are burned during the flipping of the bell peppers!), and the Hamburger Turner while flipping the onion wheels. Watch him make this recipe on his YouTube Channel, View To A Grill.
Bring on grilling season! Bring on Cinco de Mayo! Bring on the tacos!
Ingredients
Instructions
- 1
Marinade:
Fresh Cilantro
½ Cup Lime Juice
½ Cup Olive Oil
1 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
1 tsp Granulated Onion
Combine all of the items into a large zip lock bag and combine.
- 2
Meat:
2 lbs. Fajitas (Makes around 10 tacos)
Trim excess fat and divide into “steak” sized portions.
Marinade the fajitas by layering in cilantro and the placing a fajita steak on top of the cilantro. Alternate until all steaks are in the marinade. Marinade overnight for 16-24 hours.
Remove Fajitas from the bag and lightly season an all-purpose seasoning.
Grill fajitas over high heat(flames from the grill should be touching the Fajitas). For best results flip fajitas every 30 to 45 seconds until 140 degrees of internal temperature.
Before serving your fajitas be sure to slice against the grain to shorten the meat fibers. This will result in the fajitas that are more tender with an easier chew.
- 3
Garnish:
1 Large Sweet Onion
2 Large Sweet Red Bell Peppers
2 Jalapenos per person
Use olive oil to lightly coat the vegetables and season with all-purpose seasoning. Then grill vegetables over hot coals until tender with a slight char.
Shredded Monterey Jack Cheese
Guacamole
Salsa
Flour or Corn Tortillas
Optional:
Serve in a HOT Cast iron dish.
After heating up a tortilla layer in all of your prepared ingredients, enjoy!
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