Steak Fajitas with Skirt Steak


Fresh lime juice 2 Tablespoon
Garlic 6 Clove (30 gm) , mince
Beer 325 Milliliter (Corona)
Chile powder 1 1/2 Teaspoon
Packed brown sugar 1/4 Cup (4 tbs)
Ground cumin 1 Teaspoon
Oregano leaves 1 Teaspoon
Green onions 3 Medium , finely chopped
Jalapeno 1 Medium , finely chopped
Sea salt 3/4 Teaspoon
Olive oil 1/3 Cup (5.33 tbs)
Fresh cilantro 1 Tablespoon , chop
Skirt steak 1 1/2 Pound
Yellow onions 2 Medium , thinly sliced
Red bell peppers 2 Large , strips
Corn tortillas 8
For the topping
Guacamole 1 Cup (16 tbs)
Shredded mild cheddar cheese 3/4 Pound
Sour cream 1 Pint
Salsa 1 Cup (16 tbs)



1. In a dish place the skirt steak, marinate with beer, garlic, lime juice, sugar, chili powder, oregano, cumin, green onions, jalapenos, salt, olive oil and cilantro.

2. Mix and coat the skirt steak with the marinade.

3. Refrigerate overnight and flip occasionally.

4. Prepare the barbecue.


5. In a cast iron skillet, pour olive oil and sauté the onion and red pepper, season with salt.

6. Once the onions have browned and the red pepper soft, set aside.

7. Place the skirt steak and cook for 2-3 minutes per side.

8. Once done remove and let it rest for 6-8 minutes before slicing.


9. Place the warm tortilla in a plate, place some meat, roasted onion and red bell pepper, gucamole, sour cream and top it with shredded cheese.


10. Serve with chilled beer.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 940Calories from Fat 552

 % Daily Value*

Total Fat 62 g95.4%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 1174 mg48.92%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20%

Sugars 16 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet