By LifeIsGood on July 19, 2007
Photo by Dreamer in Ontario
Photo by Dreamer in Ontario
"This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks."
Serving Size: 1 (399 g)
Servings Per Recipe: 6
"These were really good. I made the beef version as stated and a vegetarian version using veggie sausage patties. I tossed the onions and peppers with the oil and then grilled them rather than frying them. I think we're not really crazy about cilantro though I keep trying to acquire a taste for it. That's the only thing I would change in this recipe. Made for ZWT8"
"We really liked these! The rub was wonderful- just the right balance of sweet, spicy, smokey, and herbal (from the thyme and marjoram). I wish I had let the steaks sit longer in it before grilling. I used Sirloin steaks (on hand) and since they were not as thin as skirt or flank, the flavors didn't penetrate as deeply. Making this again, I'd definitely choose skirt steak. The salsa had a really nice bite to it from the jalepeno, and was a great complement to the steak. The only change there was to add some garlic to the mix. Overall, a very nice dinner from the grill. Made for ZWT8"
"This was a very good recipe! Love the taste of the of grilled meat. Very spicy but we love spice so it worked out well for us. Made some home made tortillas and we gobbled it down. Great recipe. Made it for prmr!"
"I used precut chicken & beef stir fry strips for this dish. I did cut the cayenne down to 1tsp but other than that the rub was made as directed. I didn't make the salsa since I already had some store bought kind. Made for 123 HITS"
"Good thing I don't have to go all the way to Martha's Vineyard to enjoy this Grilled Beef Fajitas (much as I would like to!) Other then going light on the cayenne and subbing parsley for a good part of the cilantro I made as posted - no need to be heading to the city when I want a good fajita! Thank you - we enjoyed."
"We love fajitas and this recipe for them is great! We bought a package of prepared sliced beef/green bell peppers/onions (labeled pepper steak) from the butcher dept. of our grocery store to make this easy. We seasoned the beef with the dry rub but in lieu of the cayenne and chili powders, we used just 1 tsp of ground chipolte peppers (from McCormick) and that was the perfect 'kick' for our tastes. We saute'd the peppers and onions first in the cast iron fry pan, then added the beef for just a minute or two. We didn't make the salsa, but did serve with guacamole, lettuce, and tomato for a great lunch. The rub adds fantastic flavor to these fajitas. Thanks for posting. :)"
"Very good, and actually pretty easy!!! The rub is kinda spicy, so I might cut down on the chile powder next time, but I think the type of chile powder I was using had quite a kick to it. The kids ate it up, but downed a lot of milk too!!!"