As much as like to have a glass of wine with my food, sometimes the type of food dictates that a good beer should be the choice. Negra Modelo is one of those beers that I really enjoy with some juicy steak cooked medium rare. The deep caramel flavors pair perfectly with the dark sear marks left on the steak from the grill.
Skirt steak can be cooked in less than five minutes as long as your grill is really hot, this makes it the perfect meat for these tasty steak fajitas. Serve it along with sliced onions and peppers, soft flour tortillas and your favorite spicy salsa for an amazing special dinner.
Negra Modelo is on the darker side of beers with an Oktoberfest feel to it. It can come across as a little on the sweet side which makes it perfect for so many food pairings, even chocolate. So many Mexican beers are light lagers, so Negra Modelo is a nice change if you prefer something a little richer tasting.
The secret to keeping the skirt steak tender is in the marinade. I added some Negra Modelo which helps to break down the fibers of the meat and create the juiciest steak fajitas I’ve ever tasted. Don’t throw that leftover marinade away when you throw the steak on the grill either, you’ll add it to the onion and peppers for even more taste and flavor!
Serve the steak cut into thin strips on warm flour tortillas with peppers, onions and spicy salsa.
This is a sponsored post, developed in partnership with Negra Modelo. All thoughts, opinions and recipes are my own.
Negra Modelo Marinated Steak Fajitas.
- 1 1/4 pounds skirt steak
- 2 tablespoons olive oil
- 1/2 cup Negra Modelo
- Zest and juice of one orange
- 2 tablespoons soy sauce
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 orange bell pepper
- 1 white onion
- Fresh cilantro
- Flour tortillas
Place the steak into a shallow pan or casserole dish.
Add the olive oil, Negra Modelo, zest, juice and soy sauce.
Using tongs flip the meat over a few times making sure the marinade coats all of it.
Let rest for 30 minutes in the fridge, or overnight.
Slice the peppers into thin strips and place in a large bowl.
Slice the onion in half and then into thin slices, add to the peppers.
Heat your grill to maximum.
Place the steak carefully onto the heat and sear for about 3 minutes.
Flip the steak over and repeat on the other side for another 2-3 minutes or longer if you prefer the meat well done.
Transfer the steak to a plate and let to rest while you cook the vegetables.
Heat a large pan over a high heat.
Add the bowl of peppers and onion followed by the leftover marinade from the steak.
Cook quickly for about 5 minutes until the vegetables start to soften.
Turn off the heat and slice the skirt steak diagonally into thin strips.
Place on a platter with the cooked peppers and onion. Garnish with fresh chopped cilantro.
Serve with warm flour tortillas, salsa and guacamole on the side if desired.