Beef Fajitas with Lime Beer Marinade Recipe - Andrea Meyers (2024)

Marinade

• ¼ cup olive oil
• 1 lime (zest and juice)
• ¼ cup Modello beer
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon dried Mexican oregano
• ½ teaspoon coarsely ground black pepper
• 2 garlic cloves (minced)
• 8 ounces beef broth

Fajitas

• 1½ pounds flank steak (skirt steak will also work)
• 2 tablespoons sunflower or canola oil
• 2 red bell peppers (each cut into thin wedges)
• 2 green bell peppers (each cut into thin wedges)
• 1 large Vidalia or other sweet onion (cut into thin wedges)

Serve With

• whole grain tortillas (warm)
• guacamole or sliced avocados
• salsa or chopped tomatoes
• shredded cheddar or Mexican blend cheese
• cilantro
• lime wedges

• MARINADE: In the small bowl, stir together all of the marinade ingredients, set aside about ½ cup for the sauce, then pour the rest over the flank steak in the gallon bag. Seal well and turn the bag over a few times to make sure the marinade fully coats the steak. Set in the refrigerator to chill overnight.

• Heat the oil in the skillet over medium to medium high heat. Add the peppers and onions and cook while stirring occasionally until they are soft and shiny with browned and blackened edges, about 5 to 8 minutes.

• While the peppers and onions cook, preheat the grill. Discard the marinade and cook the steak to medium rare, about 8 minutes on each side, or longer as preferred. Remove from the grill, cover with foil, and allow to stand for 5 minutes while the juices settle in the meat.

• Bring the ½ cup of reserved marinade to a boil, then remove from heat. Cut the steak diagonally across the grain in thin slices. Place the steak, peppers, and onions on a serving platter and drizzle the heated marinade over the meat. Serve immediately.