Mexican-Style Fajitas

Directions

1. Stir together the beer, lime juice, onion, and bell pepper in a large glass or ceramic bowl. Pound the skirt steaks to 1/4 inch thick, and mix into the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator for 2 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the skirt steak from the marinade. Discard the remaining marinade. Mix the onion powder, lemon pepper, garlic powder, and garlic salt together in a small bowl. Sprinkle the steaks with the spice mix on all sides.
3. Cook the steaks until they are firm, hot in the center, and well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 155 degrees F (65 degrees C).

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Reviews (7)

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11

jeannemalave

Mar. 3, 2009

"If you live in an area where Hispanic grocery stores and meat markets are available, just tell the butcher to run it through the machine. It's a pain to pound it, and it never is tender enough. I mar..." See moreinate it in lime juice, with 5 or 6 cloves of crushed garlic, adobo, vinegar, salt, and olive oil for at least 3 hours. Then, you MUST grill it. "

4

GreenGirl24

Aug. 16, 2012

"Very good! Mild enough that my daughter could eat it, but absolutely perfect for the grown-ups with some sriracha added!..." See more"

2

Kathy

Oct. 28, 2009

"A really yummy marinade. Will use this one again...." See more"