Cerveza Beef Fajita
Let's get grilling
1
First, trim all silver skin and excess fat off the skirt steak.
2
Place the steak in storage bag and add in all ingredients for marinade. Let it sit overnight in the refrigerator 12-24 hours.
3
Fire up the charcoal grill using Kingsford Mesquite charcoal and heat to 400°F.Let the coals turn grey but not to ash.
4
Next, cook each side of the steak for approximately 3 minutes. Remove from high heat,off the side away from coals to rest and slow cook for about 10-15 minutes.
5
Pre-heat the cast iron skillet while grilling steak with 2 tablespoons of olive oil. Char the veggies over the fire for 2-3 minutes. Then, remove from fire rough chop and place in the cast iron skillet and sear veggies for 2-3 more minutes, and remove cast iron skillet from grill.
6
Slice the avocados in half and remove pit. With a spoon scoop the avocado out of the skin and place in med size bowl. Add 2 teaspoons of sea salt and squeeze one whole lime. Smash the avocado with a fork and mix up salt and lime juice.
7
Slice the skirt steak against the grain. Heat corn tortillas on the grill then make tacos – meat, roasted veggies, and guacamole.
Cooking for 4 people
Ingredients
Marinade
-
inside skirt steak trimmed
3 pounds
-
lime juice
1 ounce
-
onions sliced
1 cup
-
of Worcestershire sauce
1/4 cup
-
of beer
6 ounces
-
olive oil
2 tablespoons
-
garlic smashed
3 cloves
Seasoning for meat
-
kosher salt
2 tablespoons
-
granulated garlic
2 teaspoons
-
black pepper
1 teaspoon
Garnish
-
tomatoes
2 whole
-
red onion sliced
1 whole
-
Serrano pepper
1
-
Poblano pepper
1
-
Tomatillos
3
-
avocados
5
-
limes
5-6
Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford
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