Grilled Beef Fajitas

Ingredients

• 2 1/2 lb outside skirt steak
• 1/2 cup lime juice
• 1/2 cup Mexican lager beer
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons black pepper
• 1 teaspoon kosher salt
• 2 green bell peppers, cut into thick strips
• 2 large yellow onions, cut into thick rings
• 12 flour tortillas, 7 inch
• 1 1/2 cups pico de gallo
• 1 1/2 cups guacamole
• 1 lime, cut into wedges

Before you cook

• Trim the membrane from the skirt steak and cut it into three manageable lengths.
• Mince the garlic.
• Whisk the lime juice, beer, soy sauce, 2 tablespoons of the oil, garlic, cumin, black pepper and salt in a large dish.
• Add the steak, turn to coat, cover, and refrigerate for 4 hours.
• Cut the bell peppers into thick strips and the onions into thick rings.

Steps

1. Build a hot charcoal fire or heat a gas grill to high, about 500 degrees F.
2. Take the steak out of the marinade and pat it dry so it sears instead of steams.
3. Toss the peppers and onions with the remaining 2 tablespoons oil and a pinch of salt.
4. Lay the vegetables on the grill and cook for 10 minutes, turning, until charred and floppy.
5. Move the vegetables to a platter and cover them loosely with foil.
6. Lay the steak on the hottest part of the grate and cook for 4 minutes without moving it.
7. Flip the steak and cook 3 minutes more for medium-rare.
8. Move the steak to a cutting board and rest it for 8 minutes.
9. Warm the tortillas directly on the grate for 15 seconds a side, then wrap them in a clean towel.
10. Slice the steak across the grain into thin strips and pile it on the platter with the vegetables.
11. Serve straight from the platter with the warm tortillas, pico de gallo, guacamole and lime wedges.