1 1/4 to 1 1/2 pounds skirt steak
Half can of beer
1/2 cup vegetable oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly-ground pepper, to taste
Make a marinade of all the ingredients and marinate the steak, covered in the refrigerator for about 1 hour.
Meanwhile, start a charcoal fire outside.
When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side.
Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.
Makes 4 servings.
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Southwestern Recipes Index