1 1/2-2 lbs skirt steak
1 onion, thinly sliced
3 cubanelle peppers, sliced
pico de gallo*
corn tortillas (warmed)
for the marinade:
12 oz brown ale
1/3 cup canola oil
juice of 3 limes
1 small (or 1/2 1 large) white onion, diced
1/4 cup red wine vinegar
4 cloves garlic, minced
3 jalapenos, chopped
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon New Mexican style chili powder
1 tablespoon dark brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon ezpazote
1 teaspoon lemon pepper seasoning
Place the steak in a resealable bag or marinating container and add the marinade ingredients. Refrigerate 24 hours.
In a medium skillet, saute the onions and peppers until soft, golden and fragrant. Set aside.
Broil the steak until medium-rare, about 2 minutes on each side. Let rest 1 minute then slice thinly. Serve immediately with the onions and peppers, pico de gallo,
guacamole, sour cream, corn tortillas (warmed)
*We used a mix of greenhouse heirloom cherry tomatoes for this; they had the best flavor of the tomatoes available this time of year. We subbed in jalapenos for serranos due to availability. And flat-leaf parsley instead of cilantro because a lot of cilantro kind of makes my tongue numb. But you can make pico de gallo however you prefer!
The few times we’ve made fajitas it has been in the summer when we can grill. Which is awesome but what about these poor winter months that are fajita-less? We decided to go ahead and try an indoor version. Matt made the pico an hour or two before we were going to eat so it was perfect, well-marinated and flavorful. We marinated the steak overnight so it was extra juicy and flavorful and ended up making the best fajitas you could hope for on snowy day.