Pepper season is fajita season. Cooked up with some lager-marinated steak and served with warm flour tortillas, this simple, satisfying meal is a summertime must. Serve with Peach/Nectarine Salsa and Jalapeño Hot Sauce.
Ingredients
- ¼ tsp chili powder
- 3 cloves garlic, chopped
- Juice of ½ a lime
- 6 oz Mexican-style lager
- 1½ tsp salt, plus more to taste
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp black pepper, plus more to taste
- ½ large onion, thinly sliced
- 2 bell peppers, seeded and sliced into strips
- 2 jalapeños, halved and seeded
- 1-2 tbsp extra-virgin olive oil
- 1lb fajita beef (alternatively, thinly sliced skirt or flank steak works well)
- For serving: flour tortillas, Peach/Nectarine Salsa, Jalapeño Hot Sauce, guacamole, sour cream, chopped cilantro
Preparation
- Make the marinade: whisk together the garlic, lime, beer, salt, coriander, cumin, chili powder, and black pepper in a large bowl. Add the steak to the bowl, toss to coat, and transfer to the refrigerator. Allow to marinate for at least 30 minutes, or overnight.
- Prepare the vegetables: Heat the olive oil in a wide, heavy skillet or medium-high heat. Add the onion and peppers to the pan, seasoning with salt and pepper. Cook, stirring often, until softened and golden. Transfer to a plate.
- Add the fajita meat to the skillet along with a little more oil, as needed. Season with salt and pepper. Cook, stirring, for 5-7 minutes, or until lightly browned on all sides. Transfer to a cutting board and allow to rest.
- As the beef rests, warm the tortillas. Using a clean, dry skillet, cook the tortillas one until toasted on one side. Flip and toast the other side, then remove to clean kitchen towel to keep warm. Be careful not to overcook the tortillas.
- To serve, fill individual tortillas with the beef and vegetables. Top with sour cream, guacamole, and cilantro, as desired.
