Beef Fajitas 15.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Smoke Signals Jul 20, 2018

This is tailor-made for parties and large gatherings, as it calls for 10 pounds of skirt steak! There's beer in the marinade.

The original recipe calls for "asado-style" grilling, which basically means direct heat, often using wood charcoal.

To read the accompanying story, see: The cookbooks you need to raise your grilling and barbecue game.

Make Ahead: The meat needs to marinate in the refrigerator for 2 hours. Give it 30 minutes to come to room temperature before grilling.

15 - 20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 15-20 servings

  • 10 pounds skirt steak
  • 24 ounces (2 bottles) Modelo Light beer
  • 1/2 cup fresh lemon juice (from 2 to 4 lemons)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly ground black pepper
  • 1/4 cup kosher salt
  • 1 tablespoon granulated garlic (garlic powder)
  • 2 red bell peppers
  • 2 green bell peppers
  • 2 yellow bell peppers
  • 4 medium tomatoes
  • 8 scallions, trimmed
  • 1 large white onion, cut into 1-inch rounds
  • 6 jalapeño peppers
  • 30 flour tortillas
  • Sliced avocado, for serving
  • Pico de Gallo (see related recipe), for serving
  • Fire-Roasted Tomato, Onion and Serrano Salsa (see related recipe) for serving

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Trim the skirt steak of any excess fat and remove the tough membrane. Use a sharp knife to score the meat diagonally with 1/2-inch deep cuts. This allows for the marinade to fully penetrate.

Combine the beer, lemon juice, oil, black pepper, salt and granulated garlic in a zip-top bag or Cryovac vacuum bag. Reserve 1 cup of marinade for basting. Put the steak in the bag with the marinade. Seal and massage to coat evenly. Refrigerate for 2 hours.

Prepare the grill for direct heat: Light the hardwood charcoal or briquettes. Once they are ready, distribute them evenly in the grill. For a medium fire (350 to 375 degrees), you should be able to hold your hand 6 inches above the heat for at least 7 seconds. Have ready a spray water bottle for taming any flames.

Take the meat out of the refrigerator; discard the marinade. Allow the meat to come to room temperature (about 30 minutes).

Char the bell peppers directly over the hot coals, turning until blackened on all sides. Transfer to a zip-top bag; seal and steam the peppers for 10 minutes, then discard the skins and seeds. Cut the flesh into thick strips (rajas).

Place the meat on the grill grate; it should just fit on a standard Weber. Cook until medium (little or no pink inside), turning it every 5 minutes and basting it with the reserved marinade each time you turn; this may take 30 minutes (turning the steak about 8 times). Be careful to control any flare-ups.

Transfer the meat to a cutting board to rest for 10 to 12 minutes before slicing it into thin strips across the grain.

Meanwhile, grill the tomatoes, scallions, onion rounds and jalapeños until softened and lightly charred. Once they are cool enough to handle, slice the tomatoes, scallions and jalapeños as you like.

Serve the steak with the tortillas, avocado, Pico de Gallo and Fire-Roasted Tomato, Onion and Serrano Salsa.

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Recipe Source

Adapted from "Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros,” by Adrian Davila, with Ann Volkwein (The Countryman Press, 2018).

Tested by Andy Sikkenga.

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