Modeled after the lime grilled beef fajitas at Lupe's in Houston, these fajitas are best enjoyed with friends, margaritas, and Sol (the beer)
Tenderize the strip steaks by pounding with a meat tenderizer (or the flat size of a nice)
Coat lightly with Paula Dean's house seasoning and seasoned salt
Place meat in a pan, cover with the juice of 5 large limes
Chop up 1 cilantro bunch, 6 garlic gloves and mix together. Cover the cilantro and garlic with chili powder. Run the cilantro, garlic, and chili powder over the meat
Marinade for 6-9 hours (most likely overnight)
Heat a grill over high heat, preferably using no-lighter fluid and mesquite charcoal.
Grill the fajitas until done, probably 5 minutes on each side. Remove from grill, let sit for 5 minutes
Cut against the grain (normally the opposite of the way you think it would be), then cut in half.
Serve with tortillas, guacamole, and queso.
If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.Log in Sign Up
Influences: Italian, Texas BBQ, and Mexican
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)
Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.
What else? ehh.. not really.