11 Mar Beef Fajitas
I used the marinade from the “San Juan Classics Cookbook”, and the Pico de Gallo recipe from a New Mexican recipe. Once the veggies and meat are cut up, it only takes a few minutes to grill the fajitas. Serve with sour cream, guacamole, tortillas, and Pico de Gallo, and then enjoy.
1 cup olive oil
½ cup lime juice
½ cup beer
1 T. minced garlic
1 T. chili powder
½ teaspoon red chili flakes
2 pounds sirloin, flank steak, or skirt steak
1 red bell pepper, cut into 3/8-inch slices
1 green pepper, or pasilla pepper, cut into 3/8-inch slices
1 large onion cut, into 3/8-inch slices
In a medium saucepan, mix together all marinade ingredients; simmer for 5 minutes. Remove from heat to cool slightly; set aside. Cut steak into ½-inch thick strips. Place in marinade and toss to coat; allow to marinate for 15 minutes. Grill strips over very hot grill or coals for 1 to 2 minutes on each side brush with marinade during cooking. Grill strips of red and green pepper and onion at the same time. Serve with Pico de Gallo, recipe below. Pico de Gallo: 2 tomatoes, diced ½ cup onion, diced 6 radishes, diced ½ bunch cilantro 3 serrano or jalapeno chiles, diced and seeded 1 T. lime juice Mix all ingredients. Serve chilled. Makes 2 cups.