"If you're using citrus marinades (pineapple juice), find the right balance of the liquids. This is crucial when making tasty steak fajitas, so don't overlook it. Remember to use acidic (vinegar) or lime juice marinades that tenderize the meat by disintegrating its fibers. But if you're short on time, at least 60 minutes does the job. I recommend marinating your meat overnight for extra tenderness.
Alternatively, serve your portions bowl-style over a layer of Mexican Quinoa, risotto, or authentic red Spanish rice.ĬLICK TO DOWNLOAD: Elevate Your Meat Game with 3 Exclusive Guides → 2. Wrap leftover fajitas onto warm tortillas with cheese to make a fajita quesadilla. Serve them over corn flour tortillas with parmesan and other garnishes to make excellent nachos. Serve with your favorite side dish, like corn tortillas. Here, you can garnish it with kosher salt and fresh cilantro and saute it for about 5 minutes. Add back your peppers and onions and mix well. You can use a meat thermometer to check for a temperature of 170°. Remove the veggies and throw in your meat fry these up for about 10-15 minutes until cooked. Add olive oil and fry the veggies until tender. When it's time to cook, heat a large cast iron skillet over medium-high heat. 
Use the same marinade you used for the meat. Chop all your vegetables (peppers and onions) and marinate them as well.Marinate overnight or for at least 60 minutes if you're busy.
On a cutting board, slice steaks against the grain and put the thin strips in a marinade of your choice. This section will look at an absolutely delicious steak fajitas recipe. 
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