Ingredients Weight Measure
Beef, top sirloin approx. 10 lbs.
Silver tequila 1 cup
Lime juice 1/4 cup
Soy sauce 1/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Black pepper, ground 1 tsp.
Green peppers, cut into strips, divided 3 lbs.
Onions, sliced, divided 3 lbs.
Tomatoes, cut into chunks 3 lbs.
Vegetable oil, divided

Pico de Gallo

Ingredients Weight Measure
New Mexican green chiles, fresh, chopped 1 cup
Jalapeño peppers, chopped 1 cup
Tomatoes, chopped 1 cup
Onions, chopped 1 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Garlic, finely minced


Ingredients Weight Measure
California avocados, ripe 6 ea.
Green chili pepper, fresh, chopped 1/2 cup
Onion, finely chopped 1/3 cup
Lemon juice 1 Tbsp.
Garlic powder 1 tsp.
Salt to taste
TABASCO® brand Original Red Sauce to taste


  1. Trim beef and cut into 1/4" to 1/2" steaks.
  2. Mix together tequila, lime juice, soy sauce, 2 Tbsp. TABASCO® Sauce and black pepper. Cover beef with marinade mixture. Cover and refrigerate 24 hours, turning occasionally.
  3. Drain steaks. Char-grill steaks to rare. Cut into 1/4 x 3" strips.
  4. For Pico de Gallo, mix all ingredients by hand and let stand for 1 hour refrigerated. Store refrigerated and serve chilled.
  5. For Guacamole, peel and pit avocados; mash pulp with fork, leaving chunky texture. Stir in chili pepper, onions, lemon juice, garlic powder, salt and TABASCO® Sauce. Cover. Refrigerate. Serve chilled.
  6. For each entree serving, sauté 2 oz. each of green peppers, onions, and tomatoes in 1 oz. oil for 2-3 minutes. Add 6 oz. beef strips and sauté 2-3 minutes more. Pour ingredients onto pre-heated (450°F) cast iron fajita pan and serve sizzling. Serve with flour tortillas, Pico de Gallo and Guacamole. Serve one entree as appetizer for two.

Yield: 24 servings