Flaming Fajitas


  • 1 lime
  • ½ (125 ml) finely chopped pickled jalapeno peppers plus 2 tbsp (30 ml) reserved juice
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 lb (500g) Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), ¾“ (2 cm) thick
  • 1 onion and sweet red pepper EACH, cut into strips
  • 1 tbsp (15 ml) vegetable oil
  • 1 tsp (5 ml) chili powder
  • ½ tsp (2 ml) ground cumin
  • 4 Greek pitas

Preparation Time: 15 min
Cooking Time: 11 min
Marinating Time: 8 -12 hours


Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8-12 h.

Discard marinade; grill steak using medium-high heat, 3-4 min/side for medium-rare. Let stand for 5 min; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 min, stirring occasionally.

Tuck steak and vegetables into warm pitas and top with some salsa.

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