A culinary instruction set detailing the preparation of grilled marinated beef, commonly skirt or flank steak, destined for serving as a component within a Tex-Mex dish consisting of sauteed vegetables, typically onions and bell peppers, wrapped in a flour or corn tortilla. This combination offers a flavorful and customizable meal.
The combination yields a balanced meal, providing protein from the beef, vitamins and fiber from the vegetables, and carbohydrates from the tortilla. Its historical context is deeply rooted in the ranching traditions of Northern Mexico and South Texas, where grilling affordable cuts of beef was a common practice. The adaptation to fajitas, incorporating grilled vegetables and tortillas, signifies the evolution of regional cuisine.
