Summer Wishes Fajitas
If you're looking for a great steak fajita marinade and a way to break the wintertime blues, these Summer Wishes Fajitas are right up your alley. The flavorful marinade may not melt the snow but it will warm you up a few degrees!
Ingredients
- 3 pound skirt steak, cut into 1-inch sections
- 1 large onion, cut into thin slices
- 2 large red bell peppers, stemmed, cored, and cut into julienne strips
- 1/2 teaspoon salt
- 1 cup tomato-based bottled hot salsa
- 1/2 cup red onion, chopped
- 1/2 cup packed fresh cilantro (stems can be used)
- 1/4 cup olive oil
- 3 chipotles adobado, with clinging sauce
- 2 tablespoon tequila
- 2 tablespoon fresh lime juice
- 1 tablespoon liquid hickory smoke flavoring
- 1/2 cup amber beer
Instructions
- In a food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke.
- Stir in the beer.
- In a shallow dish, pour the marinade over the skirt steak and let stand at room temperature, covered, turning it once or twice, for 2 hours.
- Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat.
- Lightly coat the skillets with nonstick cooking spray.
- Letting the excess marinade drip off, place the meat in the skillets.
- Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to 5 minutes per side.
- Transfer the meat to a cutting board and let it rest. Meanwhile, in a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil.
- Add onions and sweet red peppers, season with salt and cook, covered, for 8 minutes, stirring occasionally
- Cut the meat into thin slices across the grain and at a slight angle.
- Add the meat to the onions and peppers.
- Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions and peppers are lightly browned, about 5 minutes.
- Serve immediately with tortillas, pico de gallo, and guacamole.