Grilled Steak Fajitas

Prep Time: 10 min
Inactive Time: 1 hr
Cook Time: 5 min
Total Time: 1 hr 15 min
Servings: 4
  • 1 bottle Mexican beer
  • 2 tbsp Filippo Berio Olive Oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp tequila
  • 1 tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 1 jalapeño pepper, minced
  • 1 lb skirt or flank steak, cut crosswise in 1-inch strips
  • 6 green onions, cut in 1-inch pieces
  • 1 sweet red pepper, diced
  • Kosher salt and freshly ground pepper
  • 4 small (8-inch) flour tortillas
      • Whisk together beer, olive oil, lemon juice, tequila, lime zest and juice, and jalapeño pepper until well-blended; toss with steak, green onions and red pepper. Refrigerate for 1 hour.
      • Preheat grill to medium-high heat; grease grate well. Thread steak and vegetables onto separate metal skewers; sprinkle with salt and pepper. Grill steak and vegetables with lid down for 5 to 8 minutes or until desired doneness and vegetables are slightly charred and tender.
      • Heat tortillas on grill, turning when brown spots appear, without burning; stack on platter. Divide steak and vegetables among tortillas; roll up. Serve immediately.


      Tip: Serve fajitas with grated Cheddar or Monterey Jack cheese, sour cream, guacamole and salsa.


      Recipe provided by Joseph Ciminera




    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Olive Oil

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