Recipe courtesy of Ted Kendrick

PBR Fajitas

  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 20 min
  • Yield: 6 servings
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1/8 cup soy sauce

1/4 cup Worcestershire sauce

3 tablespoons liquid smoke

2 lemons, juiced

1 lime, juiced

1 orange, juiced

1 bay leaf

1/2 teaspoon cayenne pepper

Salt and pepper

4 pounds skirt or flank steak

1 bottle Italian dressing (recommended: Kraft)

Fajita Toppings:

Grilled onions

Grilled peppers

Flour or corn tortillas





  1. In a large pot, combine ingredients for marinade, and simmer over medium heat until flavors meld. Let mixture cool, place meat in a shallow dish, pour marinade over meat, and let marinate in the refrigerator for 2 hours. Place meat in clean shallow dish and cover with Italian dressing. Marinate for 1 more hour in the refrigerator.
  2. Preheat a grill to 425 degrees F.
  3. Grill steak, along with onions and peppers, for 10 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat into strips, cutting across the grain. Top with your favorite toppings, and serve with flour or corn tortillas.
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