Texas Fajitas



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


  • 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


  • Mild or medium salsa
  • Guacamole


  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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!