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Chef Joel Garcia’s Beer Marinated Fajitas


For the Marinade:
12 ounce Mexican Lager (Cerveza)
1/4 Cup fresh squeezed Lime Juice
1/2 Cup fresh squeezed Orange Juice
1/2 Cup Soy Sauce
1 white onion, rough chopped
4 garlic cloves, minced

4 lbs of Skirt Steak
Fajita Seasoning
Vegetable Oil
1 Green Bell Pepper, Sliced
1 White Onion, Sliced

Pico De Gallo (Diced Onion, Tomato, Jalapeño, Cilantro, Lime Juice)
Guacamole (Avocado, Lime Juice, Kosher Salt)
Roasted Serrano Salsa

For the Salsa:
4 Roma Tomatoes
1 Onion
4 Serrano Peppers (add more or less to adjust heat)
6 Garlic Cloves, Raw
Salt, season to taste


Rub down with oil. Roast on grill until skin on veg is blistered. Blend in vitamix until it is mixed thoroughly.

-Combine all marinade ingredients in a bowl and then transfer to a shallow dish. Place skirt steak to marinate for 4-6 hours or overnight.

-Preheat grill to 375 degrees. Grill 4-5 minutes on each side. Season after meat comes off the grill. Let rest for 5 minutes. Cut steak across the grain in to pencil width strips.

-In a pan, sauté veg until tender. Use to garnish tacos.

Use skirt steak to top a salad: Romaine, Roasted Corn, Avocado, Roasted Bell Pepper, Black Beans, Fried Onion Strings, Cotija, Spicy Ranch