We teamed up with Klean Ambassador Brett Edwards and friends for a fun on-the-go recipe of Mezcal Marinated Fajitas. Perfect for dinner on the beach or any adventure, transported in our steel lunch boxes and insulated food canisters. Watch the video recipe for step-by-step instructions, along with some awesome scenery from the Oregon coast!
Steak and Marinade:
- 1 1/2 pounds skirt steak
- 2 canned chipotle chiles in adobo
- 4 garlic cloves, finely grated
- 1/2 cup fresh lime juice
- 1/2 cup mezcal
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons hot smoked Spanish paprika
- 1 large white onion, halved, sliced 1/3 inch thick
- 1 medium green bell pepper, sliced 1/3 inch thick
- 1 medium red bell pepper, sliced 1/3 inch thick
Sides and Garnish:
- Sour cream
- Cotija cheese
- Salsa or Guac
4 to 12 hours ahead of time, make your marinade by whisking the lime juice, mezcal, olive oil, garlic, chiles, paprika, cilantro, cumin, salt, and onion powder into a medium bowl. Place the skirt steak in the bowl and work the mixture onto the beef until it’s fully coated. Foil the top of the bowl and refrigerate for 4 to 12 hours. An overnight marinade may be a bit long with the mezcal and other strong flavors, so this is a job best done in the morning.
When the meat is properly marinated, heat your grill to med-high heat. Prepare the grates with olive oil, then sear the steak for 5-7 minutes per side for medium rare. You can temp your meat to be sure of its doneness, looking for an internal temperature of 135 degrees. Remove from heat and let the meat rest for 10 minutes.
As the meat rests, chop the onions and bell peppers into 1/4” to 1/3” thick slices and place them into a medium sized bowl. Drizzle some olive oil and season with salt and pepper. Toss the vegetables in the bowl to work in the oil and seasoning. You can cook these in a cast iron skillet on the stove or in the grill along with your steak. The main concern is to make sure you have a hot pan to bring some char to the vegetables. The peppers and onions should be blackened and tender when you pull them off.
Slice the steak into thick strips and place them in your 34oz Klean Kanteen Food Box, along with the grilled vegetables. Warm some tortillas, grate a 1/2 cup of cotija cheese, and if you’re willing to go the extra mile, you could even char some corn for topping. Pack the extras into a Klean Kanteen TKCanister or smaller 7oz Food Box and you’re got yourself a gourmet to go meal that’s best enjoyed with a beautiful sunset and good company.
Once you've made these awesome fajitas, or your favorite food for on-the-go, you'll need to transport your culinary creation on all your adventures. Shop our steel lunch boxes, bento boxes, and insulated to-go containers for meals, soup or any hot or cold food. No matter where you’re headed, Klean Food Solutions are good to go.