Mezcal Marinated Fajitas | Rick Martinez | Weber Summit

mezcal

🥗Healthier: tequila

💰Cheaper: vodka

Tequila offers a similar flavor profile at a lower cost.

skirt steak

🥗Healthier: chicken breast

💰Cheaper: flank steak

Flank steak is a more affordable cut with good flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

Introduce the recipe and the location, mentioning the weather and personal connection to fajitas.

Prepare the marinade by whisking together mezcal, lime juice, garlic, cumin, paprika, fish sauce, soy sauce, and neutral oil.

Add the skirt steak to the marinade, emphasizing that a minimum of 30 minutes is needed, but ideally 12 to 24 hours for maximum flavor and tenderness.

Preheat the grill on high for 10-15 minutes, then clean the grates with a brush.

Remove the steak from the marinade and lightly brush it with neutral oil to prevent sticking.

Place the steaks on the hottest part of the grill and cook for 2-4 minutes per side, depending on thickness and grill heat, aiming for medium-rare.

Let the steaks rest for at least 10 minutes, preferably uncovered for 30 minutes, to allow juices to redistribute.

While the steak rests, prepare the vegetables by trimming and thinly slicing the onion and bell peppers.

Preheat a grill basket or griddle for 2-3 minutes on high heat, then add the sliced vegetables.

Cook the vegetables for 6-8 minutes until tender and caramelized, adding more oil if necessary.

Slice the rested steak against the grain into thin strips for tenderness.

Assemble the fajitas with steak, sautéed vegetables, and top with avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens