Margaritas and fajitas? Those two ingredients go naturally together to make a fiesta of delicious flavors. Marinate the steak meat the night before for a quick and flavorful meal.
8 to 10 minutes
2 pounds beef skirt steak, trimmed
* juice of 3 limes
1/4 cup Worcestershire sauce
2 tablespoons tequila
5 large cloves fresh garlic, crushed
2 teaspoons black pepper
2 large poblano peppers, seeded and cut into quarters
2 medium white onions, cut into wedges
12 flour tortillas
Combine lime juice, Worcestershire, tequila, garlic and pepper in a 9 x 13-inch glass baking dish or gallon-size sealable plastic bag. Add peppers, onions and steaks to marinade; turn to coat.
Marinate 8 hour to 24 hours; turn steaks occasionally.
Heat gas grill 10 minutes or charcoal 30 minutes.
Wrap tortillas in foil and place on perimeter of heated grill to warm, turn once. Grill steaks, peppers and onions 4 inches above Medium-Hot coals. Cook steaks 4 minutes per side in a covered grill, or 5 minutes per side with lid open.
Cut steaks into 4-inch sections; slice sections across the grain, holding knife at an angle, into 1/4-inch thick strips.
Cut peppers and onions into thin strips. Serve fajitas with peppers and onions in warm tortillas with preferred garnishes, such as pico de gallo or salsa, shredded cheddar cheese, guacamole and sour cream.
No Nutritional Information Available
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