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Beer Marinated Steak Fajitas | Kita Roberts GirlCarnivore.com

Beer Marinated Steak Fajitas


  • 1 lbs flank or skirt steak trimmed if needed
  • 12 oz Stone Chipotle Pepper Beer
  • 2 garlic cloves minced
  • salt and pepper
  • 3 red green, or orange bell peppers, seeded and sliced into ½" strips
  • 1 large red onion sliced into ½" strips
  • 3 tbs vegetable oil
  • flour tortillas
  • salsa sour cream, avocado for topping


  • In a bowl, combine the beer, garlic, and a heavy seasoning of salt and pepper. Pat the steak dry and place in a large resealable bag. Pour the marinade over, seal and let rest in fridge for 1 to 8 hours.
  • When ready to cook, preheat the grill to medium-high and clean grate.
  • Toss the veggies with 2 tbs oil and season with alt and pepper. Arrange in a grill pan or with tongs, grill until tender and slightly charred in spots.
  • Meanwhile, remove the steak from marinade and pat dry with paper towels. Coat in remaining 1 tbs oil and grill 8 to 10 minutes flipping once half way through.
  • Cover the steak with foil and allow to rest for 10 minutes before slicing thinly against the grain.
  • Serve with charred veggies, fresh salsa and other desired toppings.
  • You can also heat the tortillas over the grill while the steak rests if desired.


Rachael Ray Magazine May 2013