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