Beef fajitas for a crowd: the Tex-Mex classic, with skirt steak marinated in lime, garlic and cumin at home, then seared on a grill or griddle at the lot with peppers and onions, for 10. About 40 minutes at the lot, and at Reliant Stadium (formerly NRG Stadium), open flames are allowed with a fire extinguisher at every cooking area.
Feeds: 10 · Hands-on: about 50 min · Total: about 20 min at home plus 4 to 8 hours marinating, then about 40 min at the lot
Home gear: 2 gallon zip-top bags, a whisk and a few lidded containers
Pack for the lot
- Steak in marinade, sealed, at the bottom of the cooler
- Peppers and onions, cheese, salsa, guacamole and sour cream, in the cooler
- Tortillas and cilantro, out of the cooler
- Grill or griddle and fuel (no lighter fluid)
- A 2A-10B:C fire extinguisher with a current tag
- A grill basket or a foil pan for the peppers and onions
- 2 sets of tongs: 1 for raw, 1 for cooked
- Cutting board and a sharp knife
- Instant-read thermometer
- Foil and a clean towel for the tortillas
- Plates, napkins and a trash bag
Lot notes
- The Reliant Stadium rule: the guide says "Open flames are allowed. Each cooking area needs a 2A-10B:C extinguisher with a current tag and 3 feet of clearance. No lighter fluid. Propane gear must be UL listed, tanks upright." Hot ashes go in the Orange dumpsters only, and a City of Houston fire inspector can write citations.
- Your space: 1 pass covers 1 space of 8 × 16 feet, so measure your grill, table and tent at home. Stay out of the drive lane marked by the blue lines.
- Slicing: skirt steak is tough if you cut it with the grain. Look for the lines running across the meat and cut across them.
- Holding: keep the sour cream, guacamole and cheese on ice between rounds. Cooked fajita meat and toppings that sit out past 2 hours, or 1 hour above 90°F, get tossed.
- Timing: lots open 4 hours before kickoff, and you get 1 hour of tailgating after the game. Cook enough to cover a postgame round too, and keep it cold until then.
- Cleanup: let the grill cool, dump ashes only in the Orange dumpsters, and take your trash with you.
Can you make beef fajitas ahead?
Yes. Marinate the steak and slice the peppers and onions the night before or that morning, and pack the toppings in containers. The steak cooks best fresh at the lot, in about 10 minutes.
How do you keep fajitas hot at a tailgate?
Keep the peppers and onions in a foil pan on the cool edge of the grill, slice the steak only as people eat, and wrap the tortillas in foil and a towel. Hot food should stay at 140°F or above.
How much fajita meat for 20 people?
Double it: 8 lb of skirt steak, 8 bell peppers, 4 onions and 60 tortillas, plus double the toppings. Sear the steak in 2 or 3 rounds so the grill stays hot.
Can you grill at Reliant Stadium?
Yes. The Reliant Stadium guide says open flames are allowed, as long as each cooking area has a 2A-10B:C fire extinguisher with a current service tag. Lighter fluid is banned, and hot ashes go in the Orange dumpsters only.
What cut of beef is best for fajitas?
Skirt steak is the traditional cut, thin and full of flavor. Flank steak works too; it's leaner and a bit thicker, so add a minute or 2 a side.