The other day I was hunting through the deep freeze and I came across our last Tri Tip roast that we brought back from Fargo last September when we were down there for EggFest.
But before I get started on the fajitas, gotta get started on the Friday night beverages. To go with the steak fajitas I figured I needed something refreshing with Tequila to go with it. The clear answer was a classic lime Margarita.
It’s a simple recipe
2oz 100% Agave Tequila
1oz Orange Liqueur
1/2 Lime freshly squeezed
The recipe is 2 to 1 Tequila to Orange Liqueur. If you are making a pitcher, do 8oz – 4oz for example.
It is important to use a GOOD Tequila. Forget anything that says GOLD on the label. That’s what is called a Mixto Tequila and uses sugar sources other than Blue Agave. It is cheap, gut rot Tequila. ALWAYS make sure your Tequila says 100% Blue Agave on the label. It is of better quality. From there, you have the option of aging, which will give it a more mellow but more oak influence.
Load ice into a Margarita glass, then dump into a cocktail shaker. Add Tequila, Orange Liqueur and fresh lime juice and shake for about 10-15 seconds and finally pour back into Margarita glass. If you use the glass to measure the ice you will be sure not to over fill it.
So after making some refreshing libations, took the Tri Tip that I had thawed it out in the fridge over night and then I hit it with a little olive oil and then Dizzy Pig Cow Lick and put it back in the fridge while I prepped everything else.
Next up was the Guacamole. Avocado, tomato, green onion, cilantro, lime juice and a hit of salt, pepper, cumin, chili powder and Tabasco.
I then fired up the XL. Got it going to about 600 where I could sear the Tri Tip
When the steak was ready I put it on the raised grid, dropped the temp to about 400F and put the cast iron skillet on to heat up. I had cut up some onions, bell pepper and jalapenos.
Onions went on first
When they were getting caramelized
I added the peppers
And then let them cook down for a bit
I pulled the Tri Tip off at about 130F and let it rest for about 5 minutes, but it wasn’t long enough. This is what happens when you don’t let your meat rest!!!! Be warned!!!
Finally made up some Fajitas
Tri Tip, in my opinion, is the BEST cut of meat for making Fajitas. Sure you could use flank or skirt, but Tri Tip just has so much beefy flavour and stands up to the spices very well! I highly recommend it if you can find it!!!