Ann's Yellow Rose Steak Fajitas

This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 2  oranges, juice of
• 2  lemons, juice of
• 2  limes, juice of
• 1⁄2 cup canola oil or 1⁄2 cup  vegetable oil
• 1⁄2 cup soy sauce
• 1⁄2 cup beer or 1⁄2 cup white wine
• 8  garlic cloves, minced
•  course black pepper
• 2 1⁄2-3  lbs  skirt steaks

Directions

1. Mix all marinade ingredients well.
2. Pour over meat and marinate at least 1 hour, but no more than 2 hours.
3. Cook over hot coals for 5- 6 minutes, or to taste.
4. Remove and let sit 5-10 minutes before slicing across the grain.
5. Serve with warm tortillas, pico de gallo, guacamole, and grilled onions.
6. NOTE:
7. To freeze: Place marinade ingredients in a large freezer bag. Add meat of choice, seal, label and freeze.
8. To serve: Thaw in fridge and grill as instructed in recipe.