Texas Recipes

Austin Fajitas

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Yield: 4 servings


  • 1 1/4 to 1 1/2 pounds skirt steak
  • 1/2 can beer
  • 1/2 cup cooking oil
  • 1 onion, thinly sliced
  • Juice of 1 lime
  • 1 dried red pepper, crushed
  • 1 clove garlic, pressed
  • Freshly ground pepper to taste


  1. Make a marinade of all the ingredients and marinate the steak, covered, in the refrigerator for about 1 hour.
  2. Meanwhile, start a charcoal fire outside.
  3. When meat is ready to be cooked, slice it into about 6 inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side.
  4. Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.


Braniff Destination magazine, October 1986 - An American Gumbo cookbook

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