Ingredients:
1 1/2-2 lbs skirt steak
1 onion, thinly sliced
3 cubanelle peppers, sliced
pico de gallo*
guacamole
sour cream
corn tortillas (warmed)
shredded cheese

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

Directions:
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!

My thoughts:

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.