Entree / Mexican / Beef
Make our Hot Fajitas for dinner tonight or for your next Mexican fiesta!
2 Jalapeños, stems removed, chopped, optional
1 cup Beer
1/4 cup Olive oil
2 Tbsp. Soy sauce
1 tsp. Hot Sauce
1 Tbsp. Lime juice
1 tsp. ground cumin
2 lbs. Skirt steak
4 Onions, cut in half
2 Tomatoes, diced
1 jar Robert Rothschild Farm Raspberry Salsa
Combine the jalapeños, beer, olive oil, soy sauce, lime juice, hot sauce, and cumin..
Marinate the steak in the mixture overnight in the refrigerator. When complete, remove the meat and drain.
Brush the onions with the olive oil and grill along with the meat until the meat is done
Immediately carve the meat diagonally across the grain in thin strips.
Slice the onions and combine with the diced tomatoes.
Serve the fajitas with the onions and tomatoes, warmed flour tortillas, Raspberry Salsa, and sour cream.