Chicken Legs grilled the skirt steak and I sautéed the onion and pepper on the stove. The results were fabulous! They tasted as good, if not better, than any restaurant fajitas. As I said, we've made these three times; once with beef and twice with chicken. They were both delicious! Put these on your menu this week - you won't be disappointed!
adapted from texmex.net
- 1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies
- 1 cup beer
- 1/4 cup lemon juice
- 3 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 lbs. skirt steak, excess fat trimmed
- 1 medium onion, sliced 1/4-inch thick
- 1 medium green bell pepper, sliced
- 10 eight-inch flour tortillas
- shredded cheddar cheese
- sour cream
Combine the Rotel, beer, lemon juice, oil, Worcestershire sauce, garlic and black pepper. Place meat in large ziplock bag, pour marinade over meat. Place onions and peppers in ziplock bag, and refrigerate at least 6 hours, overnight if possible.
Remove meat and vegetables from marinade. Grill meat to desired temperature. Allow to rest 5 minutes and then slice beef across the grain into thin strips.
While the meat is cooking, sauté onions and bell peppers until peppers in some oil until they are tender-crisp, about 10 minutes. Warm tortillas according to package directions.
For each fajita, layer meat, onion and pepper, cheese, sour cream, salsa in the center of the tortilla.