Margarita Fajitas Tex-Mex & Southwest

Ingredients

• 2 lbs. beef skirt steak
• juice of 3 small limes
• 3 large garlic cloves
• 1/4 cup Worcestershire sauce
• 2 Tbsp. tequila
• 2 large poblano peppers, seeded and halved
• 1 large red bell pepper, seeded and halved
• 1 large yellow bell pepper, seeded and halved
• 2 medium white onions, cut into wedges
• 12 flour tortillas

Instructions

Combine lime juice, garlic, Worcestershire sauce, and tequila. Add sliced peppers, onion, and skirt steak. Marinate in refrigerator 6 hours or overnight.

Wrap tortillas in foil and place on outer edge of grill to warm, turning once.

Place marinated steaks, peppers and onions on grill 4-6 inches over medium-hot coals. Cook for 10-12 minutes uncovered or 8 minutes with grill covered turning once.

Remove steak from grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch thick strips. Cut the peppers into strips.

Arrange carved steak, peppers and onion on a platter. Serve with warm tortillas.

Suggestions

Serve with assorted condiments such as shredded cheese, sour cream, pico de gallo, and guacamole.

Tips from Our Cook

Fajitas are a participatory meal! Let your guests assemble their own fajita by wrapping some of the steak, peppers, and onions along with their choice of condiments into a tortilla.