1 1/2 pounds beef fajita skirt steak
1 large Sweet white onion peel and cut into 8 wedges
1 can (12 oz.) Negra modelo beer
8 Jalapeño chiles
16 H-E-B seriously sweet tomatoes
8 Metal skewers
* Non-stick cooking spray
* Salt & pepper
1 pouch each: H-E-B Fresher Lasting® ranchera and salsa verde sauce
Cut the beef fajita skirt steak into 1–inch strips 2 inches long and set aside. Combine the meat, onion, and Negra Modelo Beer in a large zipper bag and marinate in refrigerator for 2 hours or overnight.
Skewer the Alambres in the following order: tomato, meat, onion, meat, jalapeño, meat and tomato. Spray the Alambres with non-stick cooking spray and season to taste with salt & pepper. Arrange Alambres on a tray or baking sheet, cover with plastic wrap and refrigerate until ready to grill.
Spray grill rack with non-stick cooking spray to prevent sticking. Prepare charcoal or gas grill for cooking (375F). Place Alambres on grill rack and grill each side for 6 to 12 minutes depending on the degree of doneness you desire: 6 minutes medium rare, 8 minutes medium and 12 minutes for well done. Place the grilled Alambres on a serving platter and serve with Ranchera or Salsa Verde.
No Nutritional Information Available
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