Grilled Meatchelada chili lime fajitas

Grilled Meatchelada chili lime fajitas

Lone Star beer makes the perfect marinade for these tangy chili lime fajitas made with Hardcore Carnivore Meatchelada.



  • 2 lb skirt steak
  • 3-5 tablespoons Meatchelada seasoning
  • 1 cup of Lone Star beer
  • 1 cup tomato juice
  • 1 poblano pepper, de-seeded
  • 1 white onion
  • 1 green bell pepper, de-seeded
  • 1 tablespoon oil
  • 1 fresh lime
  • Tortillas for serving

Extra equipment: you will need a digital or probe thermometer to check for finished temperature. 


    1. Season the skirt steak with a heavy amount of Hardcore Carnivore Meatchelada rub and massage into the meat on both sides.
    2. Place the skirt steak in a large zip top bag and add the beer and tomato juice. Seal, then massage the outside of the bag to make sure all ingredients are well combined. Refrigerate for 1-2 hours. 
    3. Slice the onion and peppers and saute in a pan with a little oil until the onions begin to caramelize, then remove from heat and set aside.
    4. Preheat a grill to medium high heat, 400-450f. Remove the steak from the bag and throw out the marinade. Pat the steaks dry with paper towel, then place onto the hot grill. Flip the steaks every 3-4 minutes, cooking for about 12-15 minutes all up, until they reach an internal temperature of 135f.
    5. Rest the steaks under foil for 10 minutes. Slice the meat against the grain into strips. Toss the meat with onions and peppers. Finish with a squeeze of fresh lime juice. 
    6. If you want to serve these as sizzling fajitas: place a cast iron skillet or fajita pan in a 400f oven to preheat for 15-20 minutes. Once preheated, quickly pour the meat, onions and peppers onto the hot pan and serve immediately. Use caution, the pan will be extremely hot.