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michelada skirt steak fajitas-38

Grilled Skirt Steak Michelada Fajitas

  • Author: Jess Pryles
  • Yield: serves 6-8 1x



2 lb skirt steak

1 teaspoon chipotle

1 teaspoon cumin

2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

1 teaspoon paprika

1 teaspoon salt

1 cup of pilsner style beer

1 cup tomato juice or Clamato

1 poblano pepper, seeded

1 white onion

1 green bell pepper, seeded

1 fresh lime


  1. In a bowl, combine chipotle, cumin, garlic, onion powder, cayenne, paprika and salt. Sprinkle this dry rub over the skirt steak and massage in 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. Place bag in fridge to marinade, one hour.
  3. Thinly slice the onion, poblano and bell pepper. Place a skillet or frying pan over medium-high heat. Once heated, sauté the vegetables until the onions begin to caramelize, then remove from heat.
  4. Preheat a grill to medium high heat, 400-450f. Remove the steaks from the bag and discard the marinade. Pat the steaks dry with a paper towel to remove some of the surface moisture, then place onto the hot grill. Flip the steaks every 3-4 minutes, cooking for about 12-15 minutes all up, or until they reach an internal temperature of 135f.
  5. Once cooked, rest the steaks under a piece of foil for 10 minutes. Slice against the grain into strips, then combine with the onions and peppers. Squeeze fresh lime juice over the top and serve.
  6. To serve as sizzling fajitas – place a cast iron skillet or fajita pan in a 400f oven to preheat for 15-20 minutes. Tip the steak and vegetable mix onto the hot pan, which will start to sizzle, and serve immediately. Use caution, the pan will be exceptionally hot.