Margarita Fajitas Tex-Mex & Southwest
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Servings
Serves 6-8
Prep Time
5 minutes
Refrigerate
6 hours to overnight
Cook Time
10-15 minutes
Cooking Methods
Broiling
Grilling
Beef Type
Flank
Ingredients
- 2 lbs. beef skirt steak
- juice of 3 small limes
- 3 large garlic cloves
- 1/4 cup Worcestershire sauce
- 2 Tbsp. tequila
- 2 large poblano peppers, seeded and halved
- 1 large red bell pepper, seeded and halved
- 1 large yellow bell pepper, seeded and halved
- 2 medium white onions, cut into wedges
- 10 flour tortillas
Instructions
Combine lime juice, garlic, Worcestershire sauce, and tequila. Add sliced peppers, onion, and skirt steak. Marinate in refrigerator 6 hours or overnight.
Wrap tortillas in foil and place on outer edge of grill to warm, turning once.
Place marinated steaks, peppers and onions on grill 4-6 inches over medium-hot coals. Cook for 10-12 minutes uncovered or 8 minutes with grill covered turning once.
Remove steak from grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch thick strips. Cut the peppers into strips.
Arrange carved steak, peppers and onion on a platter. Serve with warm tortillas.
Suggestions
Serve with assorted condiments such as shredded cheese, sour cream, pico de gallo, and guacamole.
Tips from Our Cook
Fajitas are a participatory meal! Let your guests assemble their own fajita by wrapping some of the steak, peppers, and onions along with their choice of condiments into a tortilla.
Nutritional Information
Nutrition Info per serving: (1 serving, 7 oz.) 337 calories; 15 g fat (6 g saturated fat; 7 g monounsaturated fat); 50 mg cholesterol; 343 mg sodium; 24 g carbohydrate; 2.9 g fiber; 24 g protein; 5.3 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 4.1 mg iron; 23.1 mcg selenium; 5.2 mg zinc.
