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fajita Beer Marinade 1 Cup Bottled Italian Salad Dressing
12 Ounces Beer
1 Large Onion, Minced
juice Of 3 Mexican Limes
3 Tablespoons Chili Powder
2 Tablespoons Minced Fresh Cilantro Leaves
2 Tablespoons Lemon Pepper Seasoning
1 Tablespoon Worcestershire Sauce
2 Teaspoons Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Cayenne
1 Bay Leaf combine All Ingredients, Mixing Well. Pour Over 2 To 2 1/2 Pounds Of Skirt Steaks Trimmed Of Fat And Membrane. Refrigerate The Meat For At Least 8 Hours, Turning It Occasionally. remove The Meat From The Refrigerator And Drain It. Bring The Steaks To Room Temperature. grill Over A Single Layer Of Coals Covered With Gray Ash From About 6 Minutes Per Side. cut Steaks Diagonally Across The Grain Into Finger-length Strips. |
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