TastyTalkWithAmy: Grilled Beef Fajitas (Easy)

I like freshly sliced avocados and a drizzle of lime juice all over the meat and avocados. Very yummy! Who needs sour cream? Not me!

This is an absolutely delicious grilled beef fajita! It is so juicy and so flavorful, you are going to continue to eat even when you are full. I know I do! I have to control myself. I like to marinade them over night if possible. I have never done a 30-minute beforehand marinade with them and I suggest you don't either. You want to experience those bold flavors from the marinade and you want them to infuse the meat over night. Grilling is the best with this meat, you can broil it as well if it is raining or too cold for the grill to be turned on. To be honest I have never tried it before in the broiler, I am spoiled with the grill but if I had to I would do it in the broiler if I had a hankering for it. When you grill it, oh my! the way the meat caramelizes! I love when it gets a little crispy on the edges too and the aroma while it is cooking makes your mouth water!

Ingredients:

3 lbs skirt steak
12 oz beer or lemonade (I use beer and it really gives good flavor, I have never tried using lemonade)
1/2 cup olive oil
1 medium onion, chopped
1/3 cup lime juice
4 garlic cloves, crushed
2 tbsp. Worcestershire sauce
1 Bay leaf
1 tbsp. chili powder
1 tsp. ground cumin
8 large flour tortillas
2 limes, cut into wedges
1 cup sour cream
2 ripe avocados, sliced

DIRECTIONS:

Combine beer or lemonade, oil, onion, lime juice, garlic, Worcestershire sauce, bay leaf, chili powder and cumin in a large gallon Ziploc. Add meat to bag, turn a few times to coat the meat, seal with as much of the air out of the bag so the marinade has nowhere to go but all over the meat, place in a bowl or on a plate(in case it leaks in the fridge) and store in the fridge overnight or several hours if you do it in the morning for that evening, I prefer marinating the night before.

The day of grilling the steak, preheat the grill or broiler, once hot, turn the heat to medium. Grill your steak for 5 minutes on each side, too long and you will dry the meat out. It is okay to have some pink in the middle. Once cooked, remove the steak from the grill, place it on a plate and stick it in the microwave for about 5 minutes to let the juices flow. Once that is done, cut with a sharp knife against the grain.

Serve warm on warmed flour tortilla, add some sliced avocado, sour cream if you like, and I drizzle some lime juice over mine and roll it up and eat. YUM! This meal serves 4. There is one other way you can also serve this fajita meat and that is also on a warmed flour tortilla topped with fresh guac and pico, also very delish!