For years I tried making fajitas with tequila in the marinade and was never satisfied. When I switched to beer, everything changed — the flavor became balanced, the meat tender, and the results were perfect every time.
Fajitas!
Marinade:
- 3/4 cup (6 oz) Corona beer
- 2 tablespoons olive oil
- 1 small onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1/4 cup fresh lime juice (about 1–2 limes)
- zest of 1 lime
- 2–3 cloves garlic, roughly chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 2 teaspoons kosher salt
- 1/4 cup chopped cilantro
- Steak – about a 1 1/4 lb flank or top sirloin works well
Fixings — choose what you like:
- Sliced onion, red bell pepper, and poblano pepper, lightly brushed with olive oil and grilled with the steak
- Guacamole
- Roasted tomato salsa
- Sour cream
- Tortillas
Place all marinade ingredients in a blender or food processor and blend until smooth, or mix thoroughly by hand until combined. Put the steak in a resealable bag or shallow dish and pour the marinade over it, turning to coat. Marinate in the refrigerator overnight for best flavor and tenderness.
When ready to cook, preheat your grill to high. Remove the steak from the marinade and let any excess drip off. Grill the steak covered for about 5 minutes per side for medium-rare to medium, adjusting time for thickness and desired doneness. Grill the prepared vegetables alongside the steak, turning occasionally until they are slightly charred and tender.
Transfer the steak to a cutting board and let it rest 5–10 minutes, then slice thinly against the grain. Serve with grilled peppers and onions, warm tortillas, and your favorite toppings such as guacamole, roasted tomato salsa, and sour cream. This recipe serves about 4.
~✿♥✿~