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Sizzling Tex-Mex Fajitas

My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it’s even better if the steak marinates overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
  • Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes
    6 servings


  • 1/3 cup beef broth
  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 envelope savory herb with garlic soup mix, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke, optional
  • 2 pounds beef skirt steak, cut into 4- to 6-inch portions
  • 2 large onions, sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet yellow pepper, sliced
  • 12 flour tortillas (8 inches)
  • Salsa, shredded cheese, guacamole and sour cream, optional


  • In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight.
  • In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
  • Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and vegetables are tender, turning steaks once.
  • Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
Nutrition Facts
2 fajitas (calculated without optional toppings): 693 calories, 26g fat (7g saturated fat), 89mg cholesterol, 1029mg sodium, 61g carbohydrate (4g sugars, 1g fiber), 51g protein.

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  • Brenda MH
    May 2, 2015

    The flavor of the marinade was excellent, but when I make these again, I plan to fry the steaks in an iron skillet along with the marinade. I wasn't a fan of grilling the steaks because all the marinade and juices were lost, and I like fajitas with some sauciness. I did not like the flavor of the vegetables at all. It clashed badly with the meat and we didn't end up eating the veggies.

  • pdarwin
    Jun 2, 2014

    Easy way to make fajitas and vegetables. The marinade was very tasty, but my family prefers a little spicier and smokier flavor. Next time will add some fajita seasoning to the marinade. I also prefer my veggies grilled, but cooking them in the foil pouches is definitely a lot easier! Would encourage anyone who likes fajitas to try this recipe!Field Editor since 2013

  • cindirella
    Jun 25, 2012

    I can't eat beef so I used chicken instead and OMG did it come out awesome!

  • chocoloco
    Jan 12, 2012

    I substituted chicken broth for the beef broth and substituted 2 Tbsp. dried minced onions for the garlic soup powder. My husband can't stop raving! FYI, crack a window, made the whole house smell of fajitas!1/14/2014 I used this marinade for venison this past weekend and we were blown away at how good this marinade is! This is my staple marinade. I make so many substitutions and it still has yet to fail us!

  • justmbeth
    Jan 6, 2012

    Great flavor. We've added to our list of fajita recipes. We used a flat iron steak and it came out very tender.

  • HeidiWahlstrom
    Jul 12, 2011

    The 1st time I used Flank Steak instead, skirt steak was too tough when I tried it the 2nd time.

  • kathyfrance
    Jun 19, 2011

    No comment left

  • krowkid
    Dec 21, 2010

    No comment left