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
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
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