Award Winning Beef Fajitas

Rio Grande Valley Award Winning Beef Fajitas
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Keyword Award Winning Beef Fajitas, beef fajitas, fajita recipe
Servings 10 people


  • 6 lbs Skirt Steak skinned
  • 10-12 ea Fresh limes
  • cup teriyaki sauce
  • Fajita seasoning with a tenderizer to taste
  • California garlic salt with parsley and other spices to taste.
  • 2 tbsp olive oil


  • Four hours prior to cooking
  • squeeze fresh lime juice on both sides of meat and sprinkle lightly with teriyaki sauce
  • let stand for 2-2½ hours
  • Drain excess liquid
  • Sprinkle garlic salt and fajita seasoning over meat
  • Using a small brush, dab oil all over both sides of the meat. This will prevent burning the meat over hot flames.
  • Cook marinated fajitas quickly over very hot coals.
  • Flame cook until darkened, turn the meat over, and repeat
  • Remove from flames once both sides are darkened.
  • Cut into 1-inch strips across the grain.
  • Serve with hot tortillas, pico de gallo and margaritas