This beef fajitas recipe is made with flank steak and seasonings and is easy as can be. It’s also the best fajitas recipe we’ve ever made.
These beef fajitas actually taste sorta similar to tacos but better—if that’s even possible. And that’s entirely due to this spectacularly flavorful recipe for grilled steak that’s first marinated in beer and spices and then grilled to juicy magnificence before being piled atop lightly charred tortillas. Take a taste and tell us if you’ll ever go back to plain old beef tacos.–Angie Zoobkoff
Beef Fajitas Recipe
- Quick Glance
- 45 M
- 4 H
- Serves 6 to 8
- 7 tablespoons Texas dry rub
- 3/4 cup beer (180 ml)
- 1/2 cup fresh lime juice (120 ml; figure 4 to 5 limes)
- 1/2 cup Worcestershire sauce (120 ml)
- 1/3 cup amber agave nectar (80 ml)
- 1/4 cup low-sodium soy sauce (60 ml)
- 1 flank steak (about 3 pounds or 1.4 kg)
- 12 to 16 fajita-size flour tortillas (6-to 8-inch or 15-to 20-cm)
- Pico de gallo, guacamole, shredded Cheddar cheese, sour cream, sliced red onions, and sliced jalapeños, for serving
- 1. In a medium saucepan, whisk together 4 tablespoons Texas meat rub, beer, lime juice, Worcestershire sauce, agave, and soy sauce. Bring to a light boil over medium heat. Reduce the heat to medium-low and gently simmer, whisking constantly, for 5 minutes. Remove from the heat and let cool for 5 minutes.
- 2. Place the steak in a large baking dish. Pour the warm marinade over the steak and let it cool to room temperature. Cover and refrigerate for 3 to 5 hours.
- 3. Preheat the grill to medium-high or 350° to 400°F (180° to 200°C).
- 4. While the grill is heating, remove the steak from the marinade and discard the marinade. Let the steak sit at room temperature until the grill is fully preheated. Rub both sides of the steak with 3 tablespoons Texas meat rub.
- 5. Toss the steak on the grill, close the grill lid, and cook for 4 to 5 minutes on each side for medium-rare or to the desired degree of doneness. Remove the steak from the grill and let it rest for at least 10 minutes.
- 6. While the steak is resting, turn off the burner to one side of the grill to create an indirect grilling space. Working in batches, warm the tortillas on the indirect zone until lightly charred, about 30 seconds per side. Wrap the tortillas in a clean towel or aluminum foil to keep warm.
- 7. Cut the steak diagonally across the grain into thin strips. Serve the steak piled onto warm tortillas with pico de gallo, guacamole, Cheddar cheese, sour cream, red onion, and jalapeños.
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