Description
These flavorful Beef Fajitas bring together marinated skirt steak grilled to perfection and sautéed onions and bell peppers for a classic Tex-Mex dish. The marinade with beer, lime juice, and spices infuses the meat with vibrant taste, making it perfect for a quick and satisfying meal that serves 8.
Ingredients
Scale
Marinade and Meat
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (12-oz) bottle or can of beer
- ¼ cup lime juice
- 2 tsp chili powder
- 2 tsp ground cumin
- 3 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 lbs skirt steak, excess fat trimmed
Vegetables
- 1 medium onion, sliced ¼-inch thick
- 1 medium green bell pepper, sliced into strips
- Canola oil, for sautéing
Instructions
- Prepare the Marinade: In a large bowl, combine Rotel diced tomatoes and green chilies (with juices), beer, lime juice, olive oil, chili powder, ground cumin, Worcestershire sauce, minced garlic, and black pepper. Stir well to blend all the flavors.
- Marinate the Meat and Vegetables: Place the skirt steak in a large ziplock bag and pour the marinade over it, ensuring the meat is well coated. Add the sliced onions and green bell peppers into a separate ziplock bag. Seal both bags and refrigerate for at least 6 hours, preferably overnight, allowing flavors to infuse deeply.
- Cook the Steak: Remove the steak from the marinade and grill it over medium-high heat until it reaches your desired level of doneness. Once cooked, let the meat rest for 5 minutes to lock in juices, then slice it thinly across the grain into strips for optimal tenderness.
- Sauté the Vegetables: While grilling the steak, heat canola oil in a large skillet over medium heat. Add the marinated onions and bell peppers (discarding excess marinade) and sauté until tender-crisp, about 10 minutes, stirring occasionally to cook evenly.
- Serve: Combine the sliced beef and sautéed vegetables or serve them separately with warm tortillas and your favorite fajita accompaniments such as sour cream, guacamole, and salsa.
Notes
- Marinating the skirt steak overnight enhances flavor and tenderness.
- Slice the steak against the grain to ensure maximum tenderness.
- Can substitute skirt steak with flank steak if preferred.
- Use fresh lime juice for the best marinade flavor.
- Adjust the chili powder and cumin to your heat preference.
- If you don’t have access to a grill, the steak can be cooked in a hot skillet or under a broiler.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
