Keith’s Fajitas
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This is a real crowd pleaser for an otherwise awkward cut of meat. The top round needs some artistry to make it shine. This is a proven recipe that I’ve used over and over again.
Thaw…
Up to 2lbs of round steaks or fajita steak (though one pound is plenty for a meal)
Combine…
- 1/3 cup soy sauce
- 1/3 cup vegetable oil
- 3 minced garlic cloves
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste (optional)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ¼ teaspoon cayenne pepper
Place steak and marinade in a large zip lock bag. Put in fridge for 45-60 minutes. Remove beef and discard bag and marinade. Dry beef with paper towels. On a HOT grill, cook round steaks for 3 minutes ONLY per side. Let sit off the grill for ~10 minutes covered with tin foil. Then (this bit is important) thinly slice across the grain.
Enjoy with fried or grilled onions, peppers, guacamole, and salsa on warm flour tortillas with your favorite local ale.
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