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Beef Fajitas

No recipe image available.Tender, marinated grilled skirt steak is combined with perfectly seasoned, sautéed veggies and served with warm flour tortillas. Complete the meal with a green salad, sliced cantaloupe and your favorite iced beverage.

Recipe Ingredients:

4 large cloves garlic, finely minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1 pinch ground oregano
2 tablespoons vegetable oil
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill, large heavy skillet or broiler pan

2 tablespoons vegetable oil
3 medium assorted colored bell peppers, seeded, membrane removed, sliced thin
1 large red onion, halved and sliced thin
2 large cloves garlic, finely minced
2 tablespoons chopped fresh cilantro (leaves only)
1 tablespoon fresh lime juice
Kosher or sea salt and freshly ground black pepper to taste

1 dozen (10-inch) flour tortillas, warmed

Accompaniments: (optional)
Chopped fresh cilantro leaves
Lime wedges
Pico de Gallo or your favorite salsa

Cooking Directions:

  1. In a large zip-lock style plastic bag, combine garlic, lime juice, cumin, oregano, oil, salt and pepper. Add steak to the marinade, seal bag, removing as much air as possible, and turn to coat well. Marinate for at least 1 hour at room temperature, or overnight in the refrigerator, turning occasionally.
  2. Remove steak from marinade and drain well. Grill steak on a well-oiled rack set about 5-inches over glowing coals for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Or steak may be broiled on rack of a broiler pan under a preheated broiler about 4-inches from heat for about 3 to 4 minutes on each side for medium-rare meat.) Transfer steak to a cutting board and let it stand for 10 minutes.
  3. While the steak is standing, in a large skillet heat oil over medium-high heat until hot, add bell peppers, onion and garlic; sauté the mixture, stirring, for 5 minutes, or until bell peppers are softened. Remove from heat and stir in the cilantro and lime juice; season with salt and pepper to taste.
  4. Slice steak thin across the grain on the diagonal and arrange slices on a platter with vegetable mixture. Drizzle any steak juices over entire mixture.
  5. Serve with warm flour tortillas and desired accompaniments.

Makes 12 servings.


  • If skirt steak is unavailable, substitute with sirloin or round steak.
  • The steak can also be pan-grilled. Preheat a lightly greased large, heavy skillet over medium high heat, add steak and cook about 3 to 4 minutes per side or until desired doneness. Remove steak, cover and let stand while you prepare the vegetables in the same skillet. Continue with recipe instructions above to complete dish.

Nutritional Information Per Serving (1/12 of recipe; does not include accompaniments): 397.6 calories; 37% calories from fat; 16.4g total fat; 43.1mg cholesterol; 654.7mg sodium; 459.4mg potassium; 39.3g carbohydrates; 2.9g fiber; 2.2g sugar; 36.3g net carbs; 22.3g protein.

Recipe by Hope Cantil; copyright © 1999; property of See Terms of Use.