The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Mama Ninfa’s Fajitas

Ingredients

For the fajitas:

5 pounds outside skirt steak

2 tablespoons salt


2 tablespoons black pepper

2 tablespoons garlic powder

½ cup soy sauce

1 pound jalapeños


4-5 pounds spring onions


Garlic butter (recipe follows)


For serving: Pico de gallo, guacamole (recipe follows), sour cream, queso

For the garlic butter:

2 cups butter


1 tablespoon chopped garlic


2 tablespoons chopped parsley

For the guacamole:

6 avocados, chopped


½ cup diced white onions


½ cup chopped cilantro leaves

3 tablespoons diced jalapeños

½ cup diced tomatoes


1 lime


1 tablespoon salt

Directions

Fajitas

  1. Heat grill to 400 degrees. Cook steak to 125 degrees for medium-rare, about 3 to 5 minutes per side, seasoning with salt, ground black pepper, garlic, and soy sauce while cooking. Remove from grill and let rest for 5 minutes, then slice across the grain.
  1. Heat a skillet over high heat. Cook jalapeños and onions until they start to blister and develop color. Remove from heat, add steak, and top with garlic butter. Serve alongside pico de gallo, guacamole, sour cream, and queso.

Garlic Butter

In a stand mixer fitted with paddle attachment, beat butter until fluffy. Add garlic and parsley and mix until incorporated.

Guacamole

In a medium bowl, mix together first five ingredients. Squeeze lime over top and season with salt. Stir and serve immediately.

From Eatymology: Fajitas.

Print Recipe