Steak Fajitas Corona
photo by Sarah_Jayne
- Ready In:
- 2hrs 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 lb sirloin steak, cut into thin strips
- 1 (12 ounce) bottle Corona beer
- salt and pepper
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 roma tomato, chopped
- 1 lime, juice of
- salt and pepper
directions
- Season the meat with salt and pepper. Place in a non-reactive dish and add enough beer to coat the meat (drink the remaining beer). Let marinate at least 2 hours but no more than
- Drain the meat very well and discard the marinade.
- Heat a large skillet or griddle. Add the oil and heat thoroughly. Add the meat and brown on one side.
- Turn over and add the onion; cook for a minute. Lower heat to medium and add the bell pepper; cook until the bell pepper is tender.
- Add the tomato and the lime juice. Check seasoning and adjust to taste.
- Cook until meat is done and vegetables are tender.
- Serve with tortillas, beans and salsa or guacamole (or both).
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Reviews
-
For something so simple these fajitas were Muy bueno. I marinated the meat whole for about 2 1/2 hours and it made the meat very tender indeed. I am not sure that I really tasted that much of the beer in the cooked meat but I appreciated the tenderness. I also enjoyed that the lack of spicing meant that the actual ingredients were able to shine on their own. Myself and my husband have different heat tolerance levels. So, he put hot and spicy jalapenos on his and I put mild banana chillies. I served the steak in flour tortillas with salsa, sour cream and guacamole. Thank you for a tasty meal. Made for the Chow Hound team on ZWT 5.
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These fajitas were great :) I loved the taste of the steak. I agree with Jan that the beer flavor came through after cooked. I asked the butcher to sliced the steak. And I marinated the strips near 3 hours in the Corona. DH cooked them on the bbq. And I cooked the veggies in only 1 tbs of extra virgin olive oil. I served it with fat-free sour cream for my mom, salsa for DH, and recipe#331627 for me. And grated cheese of course. Thanks Mami Janine for a delicious dinner. Made for Beverage tag.
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Outstanding yet simple. No Tex-Mex here my friends, no "fajita seasoning", just meat and fresh veggies! I used a flank steak that had been tenderized by the butcher and marinated it whole (not sliced) for 3 hours and it was literally fall apart tender. Beer flavor came thru in the meat even after cooked. Will definitely make again. Made for Bevy Tag Oct 2008.
RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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