Meatful Monday – Awesome Beef Fajitas

We took the best of two recipes and made an amazing recipe for fajitas. We took the onion recipe from the Lodge Fajita Set and the beef recipe from Jeff Mauro’s recipe for Skirt Steak Fajita Pita with Chimichurri, which is an amazing recipe which I highly recommend. So, the night before you slice two large onions and put them in a zip top baggie. Then mix 1 cup of water, with 4 bouillon cubes, 1/2 cup soy sauce and 2 finely diced jalapenos. Then put the bag into a second bag (just in case the first one leaks). Refrigerate overnight.

Three hours before dinner make the beef marinade. Combine soy sauce, lime juice (always use fresh), honey, cumin, cayenne pepper, garlic, salt and pepper (see quantities below). Add beef to marinade and refrigerate 30 minutes to 3 hours.

Cut up a pepper while you heat up a large frying pan and a 2 burner griddle to a medium-high heat.

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Fajitas 002 I also made Goya Yellow Rice which reminds me of my mom’s rice

Fry up the meat and onions separately for 10-12 minutes. We like our meat pretty well done. If you like it less cooked then adjust accordingly.

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Serve it up with sour cream, cheese, taco sauce or anything else that makes you happy.

Awesome Beef Fajitas with Onions

Onion Marinade

  • 1 cup water
  • 1/2 cup soy sauce
  • 4 beef bouillon cubes, disolved
  • 2 jalapenos, finely diced
  • 2 large onions, sliced in rings

In gallon sized zip top bag, combine first 4 ingredients. Separate onions into rings; add to marinade making sure onions are under liquid. Refrigerate several hours or overnight.

Beef Fajita Marinade

  • 1/2 cup soy-sauce
  • 1/4 cup lime juice (about 2 limes)
  • 2 tbl honey
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 4 garlic cloves, smashed
  • Salt & freshly cracked pepper to taste
  • 2 lbs skirt steak (or stir-fry beef), sliced into 2″ x 1/2″ strips

Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic, salt & pepper in a bowl. Place the steak in a large freezer bag and pour the marinade over it. Marinade the steak for at least 30 minutes and up to 3 hours in the refrigerator.


  • 16-20 6-inch flour tortillas
  • tomato slices
  • marinaded onions
  • marinated beef

Preheat 2 frying pans (or griddles) on medium-high heat. Fry up the meat and onions separately for 10-12 minutes.

To assemble, place flour tortillas (heated in oven for about 10 minutes on 350 degrees) on a plate; place some beef strips down the center of tortilla with marinated onions. Add condiments as desired.

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