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Summer Wishes Fajitas

If you're looking for a great steak fajita marinade and a way to break the wintertime blues, these Summer Wishes Fajitas are right up your alley. The flavorful marinade may not melt the snow but it will warm you up a few degrees!


  • 3 pounds skirt steak, cut into 1-inch sections
  • 1 large onion, cut into thin slices
  • 2 large red bell peppers, stemmed, cored, and cut into julienne strips
  • 1/2 teaspoon salt
  • 1 cup tomato-based bottled hot salsa
  • 1/2 cup red onion, chopped
  • 1/2 cup packed fresh cilantro (stems can be used)
  • 1/4 cup olive oil
  • 3 chipotles adobado, with clinging sauce
  • 2 tablespoons tequila
  • 2 tablespoons fresh lime juice
  • 1 tablespoon liquid hickory smoke flavoring
  • 1/2 cup amber beer


  1. In a food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke.
  2. Stir in the beer.
  3. In a shallow dish, pour the marinade over the skirt steak and let stand at room temperature, covered, turning it once or twice, for 2 hours.
  4. Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat.
  5. Lightly coat the skillets with nonstick cooking spray.
  6. Letting the excess marinade drip off, place the meat in the skillets.
  7. Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to 5 minutes per side.
  8. Transfer the meat to a cutting board and let it rest. Meanwhile, in a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil.
  9. Add onions and sweet red peppers, season with salt and cook, covered, for 8 minutes, stirring occasionally
  10. Cut the meat into thin slices across the grain and at a slight angle.
  11. Add the meat to the onions and peppers.
  12. Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions and peppers are lightly browned, about 5 minutes.
  13. Serve immediately with tortillas, pico de gallo, and guacamole.

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