Rhubarb Mustard Sauce for fish and poultry
B.B.Q. Steak Marinade

Steak Fajitas

Gluten Free Steak Fajitas

I am a huge fan of Mexican food, and Steak Fajitas is one of my favorite recipes. Simple and easy to prepare, Steak Fajitas is the perfect recipe for family dinner night. Everyone can assemble their own to their liking! This recipe is great to explore other vegetables with. Try red and green peppers, yellow squash, or zucchini. Just saute the vegetables in a skillet and serve along with the steak. Austin Brothers Family Farm has the best local beef around for your fajitas. Enjoy, or as my YiaYia says, "Yassou!"


  • 2 lbs skirt steak cut into 4 - 6 inch lengths
  • 4 Tbs olive oil
  • 1 sliced green bell pepper
  • 1 sliced red bell pepper
  • 1 sliced yellow bell pepper
  • 3/4 cup minced green onions (green and white parts)
  • juice from 1/2 med sized Valencia orange
  • juice from 4 fresh limes
  • 1/4 cup lager beer, Bards from New York is Gluten Free
  • 1 tbsp Jamaican Jerk Seasoning

steak fajitas

Mix the olive oil, 3 tbsp Jamaican Jerk Seasoning together in a medium bowl. Lay out the steaks on a platter and rub with the mixture and let the steaks marinate for an hour or so at room temperature or overnight, tightly covered, in the refrigerator. Add the liquids to the bowl, stir to mix, and then add 1 tsp Jamaican Jerk Seasoning and minced green onion and mix well. Add the steaks to the mixture, making sure the meat is well covered by the liquid. Refrigerate, tightly covered, for another 2 - 24 hours, tossing occasionally to make sure all the meat has been exposed to the marinade. Cook on a hot grill or in a hot skillet, to your own desired temperature. After the meat has cooked, prepare it for serving by scoring each piece with a sharp knife *WITH* the grain and then slice into thin strips *AGAINST* the grain. This will serve to tenderize the steak. Place the meat on a platter and let everyone make their own fajita. Serve with corn or brown rice flour tortillas and whatever additions you like.

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Photo Credit: Julie Cecchini





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