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Mexican Fajitas

Barbecue.Master's picture
Ingredients
  Beef skirt steak/Flank steak 2 Pound
  Beer 3⁄4 Cup (12 tbs)
  Lime juice 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  6 inch flour tortillas 8
  Pico de gallo sauce 1⁄2 Cup (8 tbs)
Directions

Trim excess fat from steak.
In shallow glass dish, combine beer, lime juice and Worcestershire sauce.
Add steak; turn to coat with marinade.
Cover and refrigerate overnight, spooning marinade over meat occasionally.
Drain steak; reserve marinade.
Pat steak dry with paper toweling.
Grill steak, on covered grill, over medium-hot briquets 8 to 10 minutes, basting meat occasionally with marinade.
Turn and grill to desired doneness, allowing 8 to 10 minutes longer for medium.
Carve meat across grain into thin slices.
Meanwhile, wrap tortillas in large piece of heavy-duty foil; place tortillas at edge of grill 5 minutes or until heated through.
Wrap steak slices in warmed tortillas; top with chilled Pico de Gallo Sauce.

Recipe Summary

Cuisine: 
Mexican
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Party

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