• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Fabulous Fajitas (Beef or Chicken)

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 2 lb Beef skirt steak
  • 1/2 c Fresh lime juice
  • 1/4 c Olive oil
  • 4 Cloves garlic, minced
  • 1/2 ts Salt and pepper
  • 8 Flour tortillas, 8-inch


Sour cream
Chopped cilantro
Grated cheddar cheese
Shredded monterey jack
Picante sauce
Avocado, slices
Jicama, chopped
Green bell pepper, etc.

Flank steak is a bood substitute for skirt steak cut from legs of beef.
It's lean, and some people find it too tough. Citrus marinade helps to
tenderize it. Make sure the membrane is cut. If using flank, cut meat into
strips. For chicken fajitas, use skinless boneless chicken breasts. Do not
marinade for more than 60 minutes. Beth Whitley Duke, Food Editor,
Amarillo Globe-News, Amarillo, TX - In a glass container or a
zip-lock style baggie, mix the marinade: lime thru salt and pepper. 'Cook'
the meat in the refrigerator at least 30 minutes or longer (about 6 hours
is best but can tolerate 10 hours).

Discard marinade. Grill meat: on gas/charcoal grill or use broiler, or use
a ridged-skillet. Fast cook then shred/cut. Meanwhile, soften the

To serve: let guests assemble their own fajitas.

Pat's notes: pan-fry in a little olive oil lots of green bell pepper strips
and sliced onions, separated into rings. Season with a mix of pepper, New
Mexico chili powder and pinch of cumin and salt. Deglaze with a splash of
malt vinegar or a light beer. Tip: A sprinkle of Lawrys' seasoning salt
instead of salt has worked well to 'brighten' the marinaded meat.

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