Ann's Yellow Rose Steak Fajitas

Total Time
2hrs 10mins
2 hrs
10 mins

This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.

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  1. Mix all marinade ingredients well.
  2. Pour over meat and marinate at least 1 hour, but no more than 2 hours.
  3. Cook over hot coals for 5- 6 minutes, or to taste.
  4. Remove and let sit 5-10 minutes before slicing across the grain.
  5. Serve with warm tortillas, pico de gallo, guacamole, and grilled onions.
  6. NOTE:.
  7. To freeze: Place marinade ingredients in a large freezer bag. Add meat of choice, seal, label and freeze.
  8. To serve: Thaw in fridge and grill as instructed in recipe.
Most Helpful

5 5

This is really good! The juices and the beers didn't really overpower- just made the meat taste meatier if that's possible! A new fav for fajitas right here! Thanks for sharing.

5 5

Excellent marinade for fajitas! I used boneless, skinless chicken breasts and white wine in the marinade. I put everything in a large freezer bag and froze for freezer tag. Thawed in the fridge and grilled the chicken. Just delicious! Served in freshly cooked flour tortillas with grilled onions and peppers. Yummy!

5 5

Great flavor! I halved the recipe and used the grilled fajita meat for tortas! I filled bolillo rolls with a thin layer of refried beans, fajita meat, shredded lettuce, sliced tomatoes and a little mayo! It was delicious and I will use this recipe again! Thanks Miss Annie!