Texas Fajitas

  • Servings : 3-4
  • Prep Time : 2m
  • Cook Time : 15m
  • Ready In : 2:15 h

This recipe is adapted from a recipe on “The Pioneer Woman” website. I have made adjustments to fit my personal tastes. As you see in the picture I like rare meat, you can grill the meat to your preference but don’t overcook it because it will begin to get tough.


  • 1 1/2 lb beef flank steak
  • 1/2 c. extra virgin olive oil
  • 3 T. worcestershire sauce
  • 1/3 c. fresh squeezed lime juice and limes
  • 3 cloves garlic, minced
  • 2 T. "Gigi taco seasoning"
  • 1 t. salt
  • 1/2 t. fresh ground black pepper
  • 1 T. turbinado sugar
  • 1 small onion
  • 1/2 yellow bell pepper
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 8-10 tortillas (whole wheat)
  • Toppings: sour cream, grated cheese, salsa, guacamole and refried beans


Step 1

In a dish, mix together olive oil, Worcestershire, lime juice, limes wedges, garlic, "Gigi" taco seasoning, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Step 2

Prepare tortillas, salsa, sour cream, guacamole, re-fried beans.

Step 3

Heat the grill, cook flank steak over a medium high flame until meat is medium rare. Cook veggies in a grated grill pan on the other side of the grill over medium low flame until they have a nice flamed skin on them 10-15 minutes.

Step 4

Remove steak and allow to rest on a cutting board for 5 minutes. Slice across the grain in thin slices and plate. Remove veggies and place on plate with steak.

Step 5

Serve with toppings.

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