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Recommendation for marinade/seasonings for beef fajitas?

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  • Recommendation for marinade/seasonings for beef fajitas?

    I've had this meat for a while that I decided I'd finally use for fajitas and take them to work tonight. I just want to make sure my marinade or seasonings are primal. Amazing how much crap is anything we use for flavor in all of our foods.

    I'd appreciate any suggestions. Thanks in advance!!
    Life is not a matter of having good cards, but of playing a poor hand well.

    - Robert Louis Stevenson

  • #2
    For fajitas I use lime juice, garlic, and cilantro, maybe a little cumin.

    My favorite beef and pork seasoning is Montreal steak seasoning (sometimes called Canadian steak seasoning). Marinate teh meat in some olive oil with some of that seasoning then grill. Pretty darn tasty!
    Your goals, minus your doubts, equals your reality.
    - Ralph Marston

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    • #3
      Beef broth to cover, 1 tbsp oregano, 2 tbsp parsley, tbsp basil, 6-12 cloves garlic crushed, 1/2 onion chopped, 1 pinch salt, 1 jalapeno chopped, 5-8 grinds black pepper.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal

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      • #4
        Olive oil + red wine + spicy stuff (chile, pepper, etc.) = delicious
        Living the hard way has never been so easy!
        My paleo website : www.primaljournal.com

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        • #5
          Holy cow, these all sound great - thanks so much to each of you!
          Life is not a matter of having good cards, but of playing a poor hand well.

          - Robert Louis Stevenson

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          • #6
            Had beef marinated in Tamari at a dinner party last week. It was super freakin awesome but being soy-based not super freakin primal. It IS fermented tho - if you gotta go soy, that's the way to go.

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            • #7
              If you have the time -- marinate in yogurt, fresh basil, and cumin. Takes longer for the meat to "soften" but OMG was this good on the country ribs I made last week.
              If I don't live my dream, who will?

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              • #8
                My son turned me on to smoked paprika. I buy it by the pound now. Gringo chipotle? (I use some chipotle too, but can't use enough to get the full flavor I want because of the heat.)

                So I'd rub with paprika and chipotle, and squirt on lime juice at the end and eat with cilantro.

                Beef+smoked paprika+lime+cilantro = food of the gods.

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