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Fajita Beer Marinade



  • 1 cup bottled Italian salad dressing
  • 12 ounces beer
  • 1 large onion, minced
  • Juice of 3 Mexican limes
  • 3 tablespoons chili powder
  • 2 tablespoons minced fresh cilantro leaves
  • 2 tablespoons lemon pepper seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 1 bay leaf


  1. Combine all ingredients, mixing well. Pour over 2 to 2 1/2 pounds of skirt steaks trimmed of fat and membrane.
  2. Refrigerate the meat for at least 8 hours, turning it occasionally.
  3. Remove the meat from the refrigerator and drain it. Bring the steaks to room temperature.
  4. Grill over a single layer of coals covered with gray ash from about 6 minutes per side.
  5. Cut steaks diagonally across the grain into finger-length strips.


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