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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Trim all the fat from the beef and cut it into strips about 15 cm long.
In a dish, combine the red wine, half of the olive oil, garlic (minced), and chopped cilantro.
Place the beef strips into this marinade and let them rest for a couple of hours, stirring occasionally to ensure the flavors are well absorbed.
Remove the beef from the marinade.
Heat the remaining olive oil in a large skillet and cook the beef strips for a couple of minutes. Alternatively, you can cook the beef on a hot griddle.
Once cooked, season the beef with salt and pepper, and assemble the fajitas.
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For a more intense flavor, marinate the beef overnight in the refrigerator.
Warm the tortillas slightly before assembling the fajitas for better texture and taste.
You can add a squeeze of lime juice to the beef after cooking for an extra tangy flavor.
Can I use a different cut of beef for this recipe?
Yes, you can use other tender cuts of beef like flank steak or skirt steak for this recipe.
Can I make this recipe ahead of time?
You can marinate the beef ahead of time, but it is best to cook it fresh to retain its juiciness and flavor.
What can I use as a substitute for red wine in the marinade?
You can use beef broth or a splash of balsamic vinegar as a substitute for red wine.
Are there vegetarian alternatives for this recipe?
Yes, you can substitute the beef with grilled vegetables or tofu for a vegetarian version.
How do I store leftover fajitas?
Store the cooked beef and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling the fajitas.
