This is a favorite dish of mine that I picked up from my grandmother in Mexico. It is very tasty if done right. Serve with either corn or flour tortillas.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the beer, lime juice, onion, and bell pepper in a large glass or ceramic bowl. Pound the skirt steaks to 1/4 inch thick, and mix into the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator for 2 hours.

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  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the skirt steak from the marinade. Discard the remaining marinade. Mix the onion powder, lemon pepper, garlic powder, and garlic salt together in a small bowl. Sprinkle the steaks with the spice mix on all sides.

  • Cook the steaks until they are firm, hot in the center, and well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 155 degrees F (65 degrees C).

Nutrition Facts

168.2 calories; 15 g protein; 10.6 g carbohydrates; 25.2 mg cholesterol; 601.5 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
If you live in an area where Hispanic grocery stores and meat markets are available just tell the butcher to run it through the machine. It's a pain to pound it and it never is tender enough. I marinate it in lime juice with 5 or 6 cloves of crushed garlic adobo vinegar salt and olive oil for at least 3 hours. Then you MUST grill it. Read More
(15)

Most helpful critical review

Rating: 3 stars
01/25/2013
The marinade made the meat nice and tender. This didn't seem to have the flavor we look for in fajitas though. Read More
(3)
8 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/03/2009
If you live in an area where Hispanic grocery stores and meat markets are available just tell the butcher to run it through the machine. It's a pain to pound it and it never is tender enough. I marinate it in lime juice with 5 or 6 cloves of crushed garlic adobo vinegar salt and olive oil for at least 3 hours. Then you MUST grill it. Read More
(15)
Rating: 4 stars
08/16/2012
Very good! Mild enough that my daughter could eat it but absolutely perfect for the grown-ups with some sriracha added! Read More
(6)
Rating: 3 stars
01/25/2013
The marinade made the meat nice and tender. This didn't seem to have the flavor we look for in fajitas though. Read More
(3)
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Rating: 4 stars
10/28/2009
A really yummy marinade. Will use this one again. Read More
(2)
Rating: 3 stars
12/07/2009
Still working on my grilling skills so the meat wasn't as tender as I would have liked. Also not sure what beer to use since I am no beer connoisseur (even though I spent many years in the Navy... go figure!) Overall it was pretty good but between the recipe and my lesser than average skills could have been better. Read More
(1)
Rating: 3 stars
05/05/2015
I was hopeful. Used a really nice beer to marinate the meat in. We really enjoy more spice! It was a great base but we found we wanted sour cream guacamole and taco sauce. I also thought it was weird that the veggies were in with raw meat but the recipe doesn't instruct to cook them! I did! Read More
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Rating: 4 stars
02/13/2009
Really Great recipie needed some spice though. But still very enjoyable to make and to eat. Koodos Read More
Rating: 4 stars
06/10/2012
Great flavor on the skirt steak!! We only marinated the meat in beer and fresh lime juice and then seasoned it before putting it on the grill. It turned out so tasty! Cooking the vegetables separately we realized we will need to season them as well but overall this was a fabulous way to make fajitas!! Read More