Recipe by Karen From Colorado
With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time.
Top Review by Just Cher
This has got to be the best Grilled Fajitas I have ever made. The combination of spices and lime were absolutely perfect. I did marinade overnight as I find sometimes this cut of beef is tough but I also find marinading in beer really tenderizes. These were very easy and truely delicous. I would even use this combination for ones favorite cut of steak. Thanks Karen!
- 1 cup beer
- 6 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons chopped fresh cilantro
- 1 lb flank steak
- 2 teaspoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 8 flour tortillas
- sour cream
Directions See How It's Made
- Combine beer, lime juice, cumin, chili powder, and cilantro.
- Add steak to the marinade, turning to coat.
- Cover and chill for at least 1 hour.
- Heat oil in a medium skillet.
- Add bell peppers and onion.
- Cook, stirring occasionaly until tender.
- Preheat grill.
- Remove steak from marinade and grill until med-rare to medium.
- Let rest for 5 to 10 minutes.
- Cut steak into thin strips across the grain.
- Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.