Grilled Fajitas (pronounced fah-HEE-tuhs) are a great meal for a get-together on the patio.  Once the ingredients are prepared each individual can heat their own tortilla on the grill and assemble their fajitas to their liking.

The day before (Optional)
Marinate the steak and onions
Prepare the Frijoles
Make Your Own Tortillas (same day)

I N S T R U C T I O N S
Cut the steak crosswise into 12-inch lengths, then place in a 9 X 13 inch dish. In a small bowl, stir together the lime juice, oil, tequila, garlic cumin, oregano, and pepper. Pour over the meat, turn meat to coat. Place the onion halves, cut side down, in marinade alongside the meat. Cover and refrigerate for at least 4 hours or until the next day, turning the meat occasionally.

Tie the green onions together with a string about 3 inches from the roots to form a brush.

Place the onion halves on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds.). Cook for about 7 minutes; turn over. Lift meat from the marinade and drain briefly (reserve marinade). Place on grill. Baste meat and onion halves with marinade using green onion roots as a brush. Continue to cook onion halves until browned and slightly soft when pressed, 5 to 9 more minutes. Cook meat, turning once, until browned and done to your liking (cut to test), about 6 minutes for rare. Place meat and onion halves on a carving board as cooked; cover loosely to keep warm.

As the meat cooks, place Frijoles on the grill away from the main heat; stir often until hot.  Roll onion brush in the marinade and lay on the grill. Turn the brush often until tops are wilted, about 3 to 5 minutes.  Place brush on the board; remove string.  Thinly slice the meat across the grain.

Let each person heat their own tortillas on the grill turning often with tongs until soft, 15 to 30 seconds.  (Use caution as they will burn easily).  Place a few meat slices down center of each tortilla; top with some Frijoles, a few pieces from the onion halves, salsa, guacamole, then sour cream and cilantro.  Fold up the bottom, then fold in sides to enclose.  Eat green onions alongside.

Serve with freshly made frijoles, salsa fresca, guacamole, sour cream, and fresh cilantro.

More Fajitas!
Learn About Fajitas - history, varieties, recipes.

Vegetarian Fajitas -  In this recipe the meat is replaced with onions, sweet peppers, corn and beans.

Grilled Pork Fajita Salad - This simple summer recipe is from Bon Appetit and uses bottled citrus marinade to flavor grilled pork chops.

Chicken Fajitas - Chicken breasts are marinated then pan fried with chiles, onions, and bell peppers.

Shrimp Fajitas - Shrimp marinated in tequila, cumin, garlic and lime then sautéed with bell peppers and onions.

Quick Pork Fajitas - A quick and easy recipe from the National Pork Board. Uses onions, bell peppers, pork tenderloin and fajita seasoning mix..

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