Ann's Yellow Rose Steak Fajitas

Submitted by Miss Annie

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 2 oranges, juice of
• 2 lemons, juice of
• 2 limes, juice of
• 1⁄2 cup canola oil or 1/2 cup vegetable oil
• 1⁄2 cup soy sauce
• 1⁄2 cup beer or 1/2 cup white wine
• 8 garlic cloves, minced
• course black pepper
• 2 1⁄2 - 3 lbs skirt steaks

directions

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.

Reviews

[PalatablePastime]

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.

 

[JillAZ]

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!

 

[Kim D.]

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!

 

[riffraff]

My best friend used this recipe last night for a dinner party she had. She marinated boneless, skinless chicken breasts and they had such a wonderful flavor. I can't wait to try it on pork. Thanks Miss Annie, I will be using this recipe often!