Beef fajitas with lime and beer marinade
- Preparation 20 min
- Refrigeration 1 h
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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Nothing beats a sizzling plate of fajitas, packed with juicy, flavorful beef, charred, colorful peppers, and warm tortillas ready to be loaded with all your favorite toppings. If you’re looking for a simple yet bold recipe, these lime and beer-marinated beef fajitas are exactly what you need. It’s the perfect balance of grilled meat’s deep, smoky flavor, the zesty freshness of lime, and the malty smoothness of beer. Every bite transports you straight to Mexico, with vibrant aromas and an explosion of textures!
The key to perfect fajitas? The marinade. And we’re not cutting corners here: a bold mix of blonde beer, fresh lime juice, garlic, and just the right amount of spices to give the beef an unbeatable tenderness and depth of flavor. The beer helps break down the fibers, while the lime adds the perfect acidic touch to balance everything out. Let it marinate for a few hours (or overnight for maximum flavor!), then get ready to grill up some juicy, aromatic beef, whether on the BBQ, a plancha, or a sizzling cast-iron skillet. 🔥🌮
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Tips & Tricks for the Ultimate Lime and Beer-Marinated Beef Fajitas! 🌮🔥
✅ Choose the Right Cut of Beef
- Flank steak (skirt steak) – Bold flavor, great for grilling.
- Bavette (flap steak) – Tender and juicy when marinated.
- Sirloin – A softer option, easy to slice thinly.
✅ Marinate for Maximum Flavor
- Minimum: 2 hours to let the flavors penetrate.
- Best: Overnight for the most tender, flavorful meat.
- No more than 24 hours – The lime’s acidity can break down the fibers too much, making the meat mushy.
✅ Perfect Cooking Technique
- Cast iron skillet or plancha: Great for an even sear and caramelization.
- BBQ: Adds a delicious smoky touch.
- Cook on high heat, quickly – About 3 minutes per side for juicy, medium-rare beef.
✅ Always Slice Against the Grain!
- Mistake to avoid: Cutting along the muscle fibers makes the meat chewy.
- Tip: Let the beef rest for 5 minutes, then slice perpendicular to the fibers for ultra-tender bites.
✅ How to Keep Veggies Crunchy & Flavorful
- Use thick slices of bell peppers and onions so they don’t get too soft.
- Cook on high heat for a quick sear without losing texture.
- Finish with a squeeze of lime juice to enhance the flavors.
✅ How to Keep Tortillas Soft & Warm
- In a dry skillet: Heat for 20 seconds per side.
- In the oven, wrapped in foil: 5 minutes at 350°F (180°C).
- In the microwave with a damp towel: 30 seconds to keep them from drying out.
✅ The Best Toppings for Fajitas
- Homemade guacamole – Creamy and essential.
- Pico de gallo – Fresh, tangy, and full of flavor.
- Shredded cheese (cheddar, Monterey Jack, queso fresco) – Because cheese makes everything better.
- Sour cream & lime wedges – Adds a creamy, citrusy finish.
✅ Can I Make These Fajitas in Advance?
- Marinate the meat the day before and keep it in the fridge.
- Pre-cook the veggies and quickly reheat them before serving.
With these pro tips, your lime and beer-marinated beef fajitas will be bursting with flavor and perfectly cooked every time! 🌮🔥
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Ingredients for the marinade
- 1.5 lb beef flap, cut into thin strips against the grain
- 1/4 cup Honey Brown beer by Sleeman
- The juice of 2 limes
- 2 large garlic cloves, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- Salt and pepper from the mill
Ingredients for the fajitas spices
- 1 tablespoon cornstarch
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Ingredients for the rest
- 3 tablespoons olive oil
- 1 small sweet onion, cut in half and sliced thinly
- 1/2 red pepper, cut into strips
- 1/2 green pepper, cut into strips
- 1/2 yellow pepper, cut into strips
- 4 large tortillas
- Sour cream
- Grated cheese
- Lettuce
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Preparation
- Place the beef in a large airtight dish and add all the ingredients for the marinade. Season with salt and pepper and close the dish. Shake vigorously. Reserve in the fridge for at least 1 hour or up to 3 hours.
- In a bowl, add all the ingredients for the fajitas spices and mix. Set aside.
- In a large skillet over medium heat, add olive oil followed by onion and peppers. Add 1 teaspoon fajitas spice mixture, pepper to taste and toss. Cook for 3 to 4 minutes, stirring regularly.
- Drain the meat and add to the skillet with the remaining fajita spices. Cook for 4 to 5 minutes, stirring, until meat is cooked. Place in the tortillas and garnish with sour cream, lettuce and cheese to taste !!!
Yes! You can:
- Marinate the beef up to 24 hours before cooking.
- Pre-cook the veggies, then quickly reheat them over high heat.
- Reheat the beef by quickly tossing it in a hot pan to prevent drying out.
✅ Yes! Place the raw beef with the marinade in an airtight bag and freeze for up to 3 months.
❄️ Thaw in the fridge for 12-24 hours before cooking to maintain the best flavor.
Of course! If you want a non-alcoholic version, try:
- Orange juice – Adds a natural sweetness.
- Ginger ale – Gives a slightly sweet and spicy kick.
- Non-alcoholic apple cider – A great balance of acidity and richness.
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