Lime-Marinated Fajitas | Carne Asada

Chilled, zesty, and a perfect start to any sun-drenched meal.

In Mexico, we call it Carne Asada—it’s a more general term, kind of like our version of a BBQ. And yes, we do slow-roast meats too, but it’s hard to explain because it all comes down to terminology. People often confuse carne asada, BBQ, and barbacoa, trying to find exact translations—but that’s a whole conversation on its own. What matters is that it’s a gathering, and it usually includes various cuts of meat and a spread of sides. For today’s menu, though, we’re keeping it simple and just focusing on the fajitas.

Traditionally, it’s served with a baked potato loaded up with sour cream, cheese, butter, and chives. There’s always frijoles a la charra—my personal favorite (it always hits right). Grilled spring onions too (they look like scallions but are way bigger), and usually some quesadillas on the side to munch on while the meat’s still cooking. And of course, salsas—plural. It’s never just one. My mom would make four different ones because we each had our favorite. There’s always pico de gallo and guacamole, and always corn tortillas. Please don’t skip those. Try to find a local Mexican market—or hit up H-E-B or Central Market if you’re in Texas like me.

And while I’m at the grill, I love to grab a hot corn tortilla, smash some avocado on it, squeeze over a little lemon, and sprinkle on some salt. It’s so simple, but so good. That and an ice-cold Mexican Coca-Cola? Nothing better.

I recommend marinating the fajitas for 2–4 hours. The lime juice makes them so tender. You can trust me—I cook this all the time.

Also—have you ever heard of a sincronizada? And no, not the American version that somehow got labeled as “Mexican food”. I don’t ever remember it having ham in a sincronizada. Like yeah, a torta has ham—eggs with ham is definitely a thing. But a sincronizada? That was never part of it, at least not where I’m from. Maybe some things just get lost in translation… I don’t know.

P.S. think of Mexican cuisine the way you think of Italian cuisine, in regions.

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Recipe
Serves: 4

Ingredients:
2 lbs flank or skirt steak
Juice of 3 limes
3 tbsp avocadoes oil
Fajita Seasoning - you can find this at any Mexican Market
2 large onion, sliced
Corn tortillas, warmed

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METHOD

1. Dress your the fajita with the seasoning and add lime to it, incorporate well into the meat. Set aside in the fridge.

2. Marinate steak in the mixture for 30 minutes to 4 hours.

3. Grill or sear steak over high heat, 3–5 mins per side. Rest and slice.

4. Sauté onions until charred and soft.

5. Serve everything with tortillas and toppings of your choice.

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🍴 Suggested Pairings

• Perfect with grilled corn

• Peach margarita

• Coctel de Camarón (shrimp cocktail)

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My thoughts:

People always ask, what came first—carne asada or BBQ? And honestly, it depends on how you look at it. The word “barbecue” actually comes from barbacoa, which Indigenous people in the Caribbean and parts of Latin America were using long before grills were a thing. But in Mexico, especially up north (where I’m from), carne asada is its own thing—it’s more about quick, high-heat grilling and gathering with friends and family. Less slow-roasted whole animals, more fajitas on the grill with tortillas and salsas flying. So technically, BBQ as a word came first, but carne asada is just as rooted. We’ve been cooking like this forever.

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🔪 Kitchen Notes

• Chicken thighs or portobellos make excellent subs.

• Let the meat rest before slicing to keep it juicy.

• Warm corn tortillas directly on the flame for extra flavor.

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🔥 This Week at the Table: Sizzle & Citrus 🍋‍🟩

A menu perfect for the 4th of July celebrations or summer garden parties.

Here’s what’s on the table this week:

Check out:

🦐 The Starter: Coctel de Camarón | Shrimp Cocktail

Check out last week menu: Bay to Brioche

A perfect menu for your summer gatherings

🦪 The Starter: Seared Scallops with Blood Orange Glaze
🦞 The Main: Lobster Rolls with Toasted Brioche
🍋‍🟩 The Dessert: Key Lime Pie with Whipped Cream
🍸 The Cocktail: Blood in the Water | The Summer Pour

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🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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👋 A Note from Lily

Let me know what you’re craving this week—and if you make anything from the menu, I’d love to see your table.
Thanks for being here 🥂

—Lily

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