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Fabulous Fajitas (Beef or Chicken)

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Beef Entrees Grilling


  • 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 cheese
  • Picante sauce
  • Avocado, slices
  • Jicama, chopped
  • Onion
  • 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 tortillas.
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.
(1996) mcRecipe format: Path c/o McRecipe List Dec 96 Posted to MC-Recipe Digest V1 #329
Recipe by: Beth Whitley Duke (Texas)
From: PATh <>
Date: Thu, 05 Dec 1996 09:09:36 -0800