Skip to main content
Epicurious
Bon Appétit

Skewered Beef Fajitas

2.6

(9)

Serve grated cheese, sour cream, guacamole and salsa with the fajitas. Begin with Margaritas, and finish with coffee ice cream drizzled with Kahlúa.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
2 teaspoons minced jalapeño chili
1 teaspoon grated lime peel
8 to 10 ounces skirt steak, cut crosswise into 1-inch-wide strips
6 large green onions, trimmed to 8-inch length
8 1-inch squares green bell pepper
4 6- to 7-inch-diameter flour tortillas

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Whisk first 5 ingredients in 8x8x2-inch glass baking dish to blend. Add beef and green onions; stir to coat. Let stand 10 minutes. Thread beef onto 2 long metal skewers. Thread green onions and bell pepper squares onto 2 long metal skewers. Sprinkle with salt and pepper.

    Step 2

    Grill beef and vegetables until beef is cooked to desired doneness and vegetables are slightly charred and almost tender, turning often, about 8 minutes. Meanwhile, grill tortillas until warm and beginning to brown in spots, about 1 minute per side. Using fork, push beef and vegetables off skewers onto work surface; chop coarsely. Place 2 tortillas on each plate. Divide filling among tortillas; roll up and serve.

TagsSkewerTex-MexAmericanSteakBeefMeatScallionOnionRoot VegetableVegetableBell PepperMainDinnerNut FreeGluten FreeDairy FreeEasyWeeknight MealsQuick30 Minutes or LessGrillingSummerBon Appétit
Read More
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.