Using a fork or meat tenderizer, poke numerous tiny holes in the meat. Season with the dried oregano, cumin and a healthy dose of salt and black pepper. Drizzle the olive oil over both sides of the meat and massage the spices into the meat.
Place the meat in a glass baking dish large enough to hold it. Add the green onions, beer and Worcestershire sauce; turn the steaks to coat evenly. Cover and chill the meat for at least 3 hours or up to overnight.
Prepare your grill, medium-high heat, brush or spray the grill racks with vegetable spray. Remove the steaks from the marinade and grill to desired doneness. Transfer steaks to a pan to rest at least 5 minutes before slicing it thinly across the grain.
Serve with Aji sauce and guacamole.
For the Aji Sauce:
In the bowl of a food processor, place the peppers, green onion, yellow onion, cilantro and process until a rough paste forms; scraping down the sides of the bowl several times. Add the lime juice and process until it is blended but some texture still remains.
Transfer to a small bowl and season with kosher salt and black pepper and add more lime juice if desired.
For the Colombian Guacamole:
Combine the avocado, cilantro, green onion and chiles in the bowl of a food processor and blend until a rough pur
Pan sear the Wagyu Fajita meat on medium high heat with oil until brown.
Pour the generous jigger of coconut rum over beef. Increase heat..
Add onions and peppers
Season with Salt and Cracked Black Pepper
Serve in warm flour and corn tortillas
Sides: Shredded Cheese, Guac, Salsa, Creme Freche.
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