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.
- Season the skirt steak with a heavy amount of Hardcore Carnivore Meatchelada rub and massage into the meat on both sides.
- 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.
- 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.
- 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.
- 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.
- 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.