Steak Fajitas Corona
Infuse your taco night with bold, zesty flavors by trying these irresistible Steak Fajitas Corona! This recipe features tender skirt steak marinated in a vibrant blend of Corona beer, fresh lime juice, soy sauce, and spices, creating a perfectly balanced combination of citrusy tang and savory depth. Sizzling bell peppers and onions bring a sweet, smoky contrast, while warm tortillas make the ideal wrap for these hearty, flavor-packed fajitas. With just 20 minutes of prep, this easy-to-follow steak fajitas recipe is perfect for entertaining or spicing up a weeknight dinner. Don’t forget to garnish with fresh cilantro and serve alongside guacamole or your favorite toppings for the ultimate Tex-Mex experience.
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 1 bottle (12 oz) Corona beer
- 2 whole Lime
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 whole Bell peppers (assorted colors)
- 1 large Onion
- 8 pieces Tortillas (flour or corn)
- 0.25 cup Fresh cilantro (optional)
Instructions
Place the skirt steak into a large resealable plastic bag or shallow dish.
In a bowl, whisk together the bottle of Corona beer, juice of 2 limes, soy sauce, olive oil, Worcestershire sauce, minced garlic, chili powder, cumin, salt, and pepper.
Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.
Slice the bell peppers and onion into thin strips and set aside.
Heat a large cast-iron skillet or grilling pan over medium-high heat. Remove the steak from the marinade and discard the marinade.
Cook the steak for 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Once cooked, transfer the steak to a platter and let it rest for at least 5 minutes before slicing.
In the same skillet, add a drizzle of olive oil if needed and toss in the sliced peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Warm the tortillas in a separate pan or directly over a low flame on the stovetop for a few seconds on each side.
Thinly slice the steak against the grain and serve it with the sautéed peppers and onions. Garnish with fresh cilantro if desired.
Assemble the fajitas by placing the steak and vegetables on warm tortillas. Serve immediately with your favorite toppings such as guacamole, sour cream, or salsa.
Nutrition Facts
Calories |
4712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 7321 mg | 318% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 37.4 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
