Beef Fajitas

Ingredients

• 150 ml of olive oil
• 75 ml of soy sauce
• Two glasses of fresh lemon juice
• 1 teaspoon of bell pepper flakes
• 1/2 teaspoon of cumin
• 400 g of green onions, chopped
• 3 tablespoons of dark brown sugar
• 600 g of steak from the center of the cut, cut into 3 equal-sized pieces
• 1 tablespoon of vegetable oil paint
• 8 onions, cut into quarters
• 4 red and green bell peppers, one orange pepper, sliced
• Tortillas
• Fresh salsa
• Thick guacamole
• Lime slices

Combine the olive oil, soy sauce, lime juice, bell pepper flakes, cumin, green onion, and cane sugar in a blender. Blend until smooth.

Place the marinade in a 4-litre resealable plastic bag. Add the meat and seal the bag, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more.

Remove the meat from the marinade and place it as close as possible to the hot coals of a preheated charcoal barbecue. Cook one side until the internal temperature reaches 51 °C (125 °F). Flip the meat and continue cooking until the internal temperature reaches at least 63 °C (145 °F) in the thickest part. These temperatures are sufficient to safely cook the meat. You can cook it further if you wish.

Remove and cover immediately, allowing it to rest for at least 3 minutes. You can immediately wrap it tightly in aluminum foil and place it in a cool area of the barbecue or a low-temperature oven, to keep it ready for later use.

Place a 23 to 25 cm diameter cast iron pan on the embers (or on a stovetop).

Once the pan is hot, mix the peppers and sliced onions with vegetable oil paint. Place them in the pan and cook for at least 2 to 3 minutes. They should be cooked to a slightly tender texture, with a light color. If desired, you can add a little water and cover the pan to partially steam the vegetables. Remove them and keep them warm.

Cut the meat into thin slices, as thin as possible, in the direction of the grain.

Serve the fajitas with tortillas, salsa, guacamole, and lime wedges.