Ingrédients pour Ann's Yellow Rose Steak Fajitas
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 1/4 cup canola oil
- 2 tablespoons soy sauce
- 2 tablespoons beer
- 2 tablespoons chopped garlic cloves
- 1 teaspoon black pepper
- 2 lbs skirt steaks
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 large onion, sliced
- 1 large bell pepper, sliced
- warm tortillas
- pico de gallo
- guacamole
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Comment préparer Ann's Yellow Rose Steak Fajitas
- In a large bowl, whisk together all marinade ingredients (see ingredient list for measurements).
- Add the skirt steak (or your chosen protein) to the marinade, ensuring it's fully coated. Marinate for at least 1 hour, or up to 2 hours in the refrigerator.
- Preheat your grill to high heat. Grill the steak for 5-6 minutes per side, or until cooked to your desired level of doneness. Use a meat thermometer to ensure accuracy.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- While the steak rests, prepare your toppings: warm the tortillas, make or prepare your pico de gallo, guacamole, and grilled onions.
- Serve immediately with warm tortillas, pico de gallo, guacamole, and grilled onions. Enjoy!
- **To Freeze:** Place marinade ingredients (excluding meat) in a large freezer bag. Add your chosen meat, seal tightly, label, and freeze.
- **To Serve from Frozen:** Thaw the marinated meat completely in the refrigerator overnight. Grill as instructed in steps 3-6.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
21g
Fat
54g
Carbs
4g
