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