Ingredients:
1/2 cup chopped onion
1/2 teaspoon salt
1/2 tablespoon paprika
1/4 cup vinegar
1/2 teaspoon oregano
4 minced cloves garlic
1/3 cup cilantro
1 medium jalapeño
½ teaspoon cumin
½ cup olive oil
½ teaspoon ground black pepper
1 teaspoon white sugar
Juice of 1 fresh lime
1 can beer
2 lbs skirt steak
Optional – fresh vegetables (onion, tomato, jalapeño, bell pepper, etc.)
Tortillas, corn or flour
Method:Prepare the marinade:Add all ingredients except beer, steak, optional veggies and tortillas to food processor, pulse until liquid
Add the processed marinade to a zip loc bag and add the beer
Add the skirt steak to the marinade, seal the bag (removing as much air as possible), place in refrigerator for 6-8 hours, turning and massaging occasionally
After 6-8 hours, light your charcoal grill
I skewered some fresh veggies drizzled with olive oil, coarse salt and ground pepper (onion, roma tomato, and jalapeño)
Grill the steak and veggies over hot coals about 6 minutes per side depending on the thickness of the cut
Finish off the meat to desired temperature
Prepare your side dishes required with Fajitas, I will be serving homemade pico de gallo, grated mozzarella with sharp cheddar cheese and homemade salsa
Allow the steak and veggies to sit a few minutes before slicing
Heat your tortillas
Prepare to plate your meal
Slice steak and veggies and plate with tortillas