Sirloin Fajitas

0 stars based on 0 votes.
0 ratings
Rate This Recipe


Marinated Beef

  • 1/4 cup silver tequila
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1/4 teaspoon ground black pepper
  • 2 1/2 pounds (1/2-inch-thick) beef top sirloin, trimmed

Pico de Gallo

  • 1/4 cup chopped fresh New Mexican green chiles
  • 1/4 cup chopped jalapeño peppers
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped onions
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 clove garlic, minced


  • 2 tablespoons vegetable oil
  • 2 green bell peppers, cut into strips (about 3 cups)
  • 2 medium onions, halved and sliced (2 cups)
  • 2 medium tomatoes, diced (2 cups)
  • Flour tortillas
  • Guacamole
  • Sour cream


For marinade, combine tequila, lime juice, soy sauce, TABASCO® Sauce, and black pepper in a large bowl; mix well. Add beef and toss to coat well; cover and refrigerate 24 hours, turning meat occasionally.

Combine all pico de gallo ingredients in a small bowl and mix well; cover and chill for 1 hour. Drain steaks and grill over medium-high heat to desired doneness. Let stand 5 minutes; cut into 3 x 1/4-inch strips.

To make fajitas, heat oil in a large skillet over high heat. Add peppers, onions, and tomatoes and sauté until softened, about 5 minutes. Add beef and cook 5 minutes more. If desired, pour mixture into a preheated cast-iron fajita pan and serve sizzling.

To serve, spoon meat mixture onto flour tortillas; top with pico de gallo, guacamole, and sour cream.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!