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Bandana Bandito Beef Fajitas

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Course Main Course, Snack
Cuisine Mexican


  • Glass Pan for marinating


  • 2-3 lbs Skirt steak
  • 12 oz Bottle Bandana Bandito Fajita Marinade
  • 16 oz Boggle Bandana Bandito Pico de Gallo


  • Place skirt steaks into glass pan. Pour over the Bandit's Fajita Marinade. Cover with foil or lid and let stand for 2 hours at room temperature. Turn steaks over and continue to let stand at room temperature for another 2 hours. Skirt steaks need to soak up the marinade.
    Preheat grill and set for medium-high heat. Lay skirt steaks on grill 6 inches or lower above heat source, cover and let cook for 4-5 minutes. Then uncover and turn steaks. There will be lots of smoke, but with a smell that will make your neighbors want to know what you are cooking. It smells great. Cook another 4-5 minutes or until steaks are done medium rare. Do not over cook.
    Take steaks off grill, wrap in foil and let rest for about 10 minutes. Unwrap foil and put steaks on cutting board. Slice steaks across the grain with a slight angle into 1/4 inch slices. Serve immediately with warmed flour tortillas, Pico de Gallo and guacamole. The Bandit also likes a heaping helping of spanish rice and frijoles with this meal.

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