Ann’s Yellow Rose Steak Fajitas

Ann’s Yellow Rose Steak Fajitas

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 10 mins
  • Servings: 4-6

    • About This Recipe

    “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.”

    Ingredients

  • 2oranges, juice of
  • 2lemons, juice of
  • 2limes, juice of
  • 1/2 cup canola oil or 1/2 cupvegetable oil
  • 1/2 cupsoy sauce
  • 1/2 cup beer or 1/2 cupwhite wine
  • 8garlic cloves, minced
  • course black pepper
  • 2 1/2-3lbsskirt steaks

    • Directions

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

    • Reviews

  • “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.”

  • “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!”

  • “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! “

  • “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!”

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