Fajitas mean "belts" in Spanish, referring to the strips of meat that are usually marinated and grilled. Although the popular fajitas are often thought of as Mexican, they originated in the San Antonio region of Texas during 1800's. The flavor of fajitas will be enhanced if you plan ahead and marinate them over night. Here we use sirloin rather than the traditional skirt steak, which is a tougher cut; leaner cuts are typically used for especially tender, tasty fajitas. If you cannot find smoky barbecue sauce, use a regular sauce. To simplify this recipe, serve this dish with just flour tortillas rather than rice; you can also substitute guacamole, diced tomatoes, or Pico de Gallo salsa for the beans. Serve with grated cheese and chopped onion on the side if you wish.
