I had a friend in college that met her husband in a fajita line. Silly as it may sound, it’s true. We went to this “Around the World” party at one of the fraternities and they had this fajita line. That’s right…a line that forms and when you reached the end (or the beginning, however you want to look at it) you were handed a fairly well prepared fajita and a shot of tequila. While my friend stood in line, patiently awaiting her turn to receive her fajitas (and shots), the guy standing behind her asked if she knew what time it was. That was it. Seriously, they started talking, found out that they were both psych majors…next thing I know it’s a year later and I’m at their wedding reception talking to them about …go on, you know I’m gonna say it…FAJITAS!!
Grilled Steak Fajitas
1/4 cup beer (I used Bud Light)
3 Tablespoons Country Bob’s Honey Habanero Sauce
1 Tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 lb. flank or skirt steak
1 red bell pepper, stem and seeds removed
1 yellow bell pepper, stem and seeds removed
1/2 sweet onion, sliced into rounds
In a small bowl, mix together the beer, honey chipotle sauce, Worcestershire, garlic, salt, and pepper. Place the steak in a resealable plastic bag and pour the marinade over it. Let the meat marinate for 4-6 hours in the refrigerator.
Preheat grill to 400 degrees. Place the steak directly over the fire and grill for 4-5 minutes per side. Remove from grill and allow to rest for 5 minutes, then slice into thin strips.
While the steak is resting, put the peppers and onion on the grill for 5 minutes or just until the veggies start to soften. Remove from grill and slice into thin strips. Place thin stips of beef and veggies on the flour tortillas; top with salsa, guacamole, or sour cream if desired. Enjoy!