I always share favorite recipes, but this one truly earns that title.
This is a huge favorite—serious, forever, no-exaggeration favorite.
What’s in the marinade? Beer, lime juice, olive oil and a handful of spices. The combination brightens the meat and peppers—so good.
If you follow me on social, you’ve probably seen these fajitas often—we make them multiple times a week. We’ll grill flank steak one night, use chicken or shrimp another night, and eat leftovers as tacos, nachos, or over a big salad. They hold up beautifully and transform easily.
I started making them when we wanted a fast, fresh dinner after Max was born. I adapted a fajita marinade and the results were a quick win. Since then these fajitas replaced my usual ground beef or turkey tacos—once you try them, other tacos feel lackluster.
For dinner we usually serve the sliced steak and peppers on charred corn tortillas with crumbled queso fresco. Half the time we end up standing at the counter, eating one after another because they’re that good.
My second favorite way to enjoy them is nachos: layer tortilla chips with cheese, briefly broil, add the steak and peppers, top with more cheese and broil again until bubbly, then finish with salsa, cilantro and queso fresco.
If I want something lighter but still indulgent, I pile the steak and peppers over a big bed of spring greens with sliced avocado, salt, pepper and a spoonful of salsa as dressing. The juices from the peppers and steak make the salad sing—no extra dressing needed.
It’s a simple, flavor-packed recipe that’s perfect for busy weeks. It feels like a win—simple prep, amazing flavor, and a million ways to serve it.
Beer Marinated Flank Steak Fajitas
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Ingredients
- 2 pound flank steak, about 1-inch thick
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, sliced
- 1 red onion, sliced
- 8 ounces of your favorite beer
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon cumin
- 1/2 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
for serving:
- Queso fresco
- Fresh cilantro
- Fresh salsa
- Sliced avocado
- Corn tortillas, spring greens, or tortilla chips
Instructions
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Place the flank steak in a baking dish or a resealable bag. Put the sliced peppers and onions in a separate dish or bag.
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In a large bowl, whisk together the beer, olive oil, lime juice, brown sugar, worcestershire sauce, cumin, chili powder, smoked paprika, chipotle chili powder, salt, pepper and minced garlic. Pour half the marinade over the steak and the other half over the peppers and onions, tossing each to coat. Cover and refrigerate for a few hours or overnight, turning occasionally so everything marinates evenly.
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Heat the grill to high. Make two foil packets for the peppers and onions, dividing them between the packets and folding the foil up slightly. Cover the tops with a third piece of foil.
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Place the pepper packets on the grill and cook 5 to 10 minutes, tossing once or twice. While they cook, grill the flank steak directly on the grates. For a steak about 1 inch thick, grill 5 to 6 minutes per side for medium-rare to medium. Let the steak rest 10 minutes after removing from the grill.
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Slice the steak thinly against the grain and serve topped with the grilled peppers and onions in your preferred vessel: tortillas, nachos or over greens.
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For corn tortillas, char them briefly on the grill or gas stove. For nachos, start with a layer of grated cheese on chips, broil briefly to melt, add steak and peppers, broil again until bubbly, then top with salsa, cilantro and queso fresco. For a salad, serve everything over a large bed of greens with avocado and a squeeze of lime or spoonful of salsa as dressing.
Notes
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Margarita: not optional.