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Fajitas #3

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  • 2 1/2 lb Beef skirt (untrimmed; untenderized, unscor
  • Flank steak
  • One 8-oz bottle herbs and garlic oil-based
  • 1 Beer
  • 3 ts Chili powder
  • 1 1/2 ts Garlic powder
  • 2 tb Lemon pepper
  • sm Limes (juiced)
  • 2 ts Cumin
  • 1 lg Onion (minced)
  • 1 ts Minced cilantro (or parsley)
  • 1 ts Worcestershire sauce
  • 1 ts Cayenne pepper
  • 1 Bay leaf


Preheat pit. Mix all ingredients except beef together to make a marinade. Pour over meat in a non-reactive container. Cover and stir occasionally for 6-8 hours prior to cooking. Cook in either of these ways:
If you have the space, smoke the fajitas for about 30 minutes with pure mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking.
Cook over direct heat (mesquite coals are best) for 6-10 minutes per side depending on how done you like your meat. Baste with marinade while cooking.
Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat). Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2 lb. of meat and 3-4 flour tortillas per person.
Recipe By : (Carol Miller-Tutzauer)
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 20:48:26 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>