Texas Fajitas

Ingredients

Fajitas

  • 2 (1 1/4 pound) skirt steaks, trimmed of membrane and fat
  • 16-20 flour tortillas, warmed

Marinade

  • 1 cup bottled herb and garlic or Italian salad dressing
  • 12 ounces beer
  • 1 large onion, minced
  • Juice of 3-4 limes
  • 3 tablespoons chili powder
  • 2 tablespoons minced, fresh cilantro
  • 2 tablespoons lemon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 1 bay leaf

Accompaniments

  • Mild or medium salsa
  • Guacamole

Instructions

  1. Place the meat in a Pyrex dish.
  2. Combine all the marinade ingredients in a bowl, mixing well and then pour over the steaks.
  3. Refrigerate the meat for 6 to 24 hours, turning occasionally.
  4. Remove the meat from the refrigerator and drain off the marinade.
  5. Bring the steaks to room temperature.
  6. On an outdoor grill, grill meat to medium-rare.
  7. Cut the steaks diagonally through the grain, into finger length strips.
  8. Serve meat on a platter with tortillas and serving bowls of salsa and guacamole.

Yield: 6 servings

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