Steak Fajitas

By tjberens

Ingredients

• STEAK MARINADE:
• 2 pounds flank steak, skirt or sirloin steak
• Steak Marinade (see below)
• Fajita Seasoning mix (see below)
• 1 red bell pepper (sliced thin)
• 1 green bell pepper (sliced thin)
• 1 medium onion (sliced thin)
• 2 tbsp Cilantro (finely chopped)
• 12 flour tortillas
• 2 1 gallon Ziploc bags
• 1/8 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp olive oil
• 1 tbsp liquid smoke
• 1 tsp sugar
• 1 tbsp lime or lemon juice
• 1/2 tsp. garlic powder
• 6 oz. stout beer
• FAJITA SEASONING MIX:
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne

Details

Servings 4

Preparation

Step 1

Mix marinade ingredients together in a ziploc bag.
Slice steak into 1/4" strips.
Add to Ziploc bag and close for 4-6 hours, overnight is better.
Mix seasoning ingredients together, set aside.
Prepare skillet for medium heat.
Drain meat reserving 3 tbsp of marinade for cooking.
Place seasoning mix in Ziploc bag-add steak strips and shake to coat.
Cut peppers and onion into thin strips.
Add meat, peppers, and onion plus reserved marinade to skillet.
Stir-fry meat to desired doneness.
Serve on sizzle plates if possible. Garnish with cilantro, mexican cheese blend, guacamole, lettuce, and salsa/pico de gallo.