Fajita Beer Marinade

Ingredients

• 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

Instructions

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.