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(Recipe ID: 746)

Serves 6 to 8

Preparation time: 2 1/2 hours; Cook time: 12 to 15 minutes

Source: Chef Joseph Lowery

Fajitas appear  on many modern restaurant menus, but that is a fairly new addition.  The dish has its origins in the Vaquero (cowboy) cooking of the Rio Grande valley.  Skirt steak ( at the time it was very inexpensive) was marinated, cooked on a grill or over an open fire, sliced thinly and wraped with a tortilla.  Today, fajitas are also made with chicken, seafood and skirt steak is no longer inexpensive.  Side dishes can include guacamole, salsa and sliced vegetables.  Our recipe recomends serving fajitas with Jalapeno Bearnaise, but that is a creative touch, not tradional (but delicious).


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 3 pounds Skirt Steak or Flank Steak
  • 1/2 teaspoon Oregano *
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Tabasco Sauce
  • 1 teaspoon Salt *
  • 1 teaspoon Ground Coriander Seed *
  • 1 Tablespoon Cumin *
  • 2 Tablespoons Worcestershire Sauce
  • 1/2 teaspoon Cracked Black Pepper *
  • 1 bottle Beer


  1. Combine all ingredients except flank steak.
  2. Marinate flank steak in this mixture at least 2 hours.
  3. Grill meat, basting with marinade, until cooked to taste.
  4. Remove meat from grill.  Slice on the bias in very thin strips if serving immediately or leave whole and wrap in foil
  5. Serve with flour tortillas and Jalapeno Bearnaise (see recipe)