If you’re looking for a pretty solid marinade for fajitas this is one that seems like an odd combination but worked really well. Although I really wanted to use skirt steak, the grocery store only had flank steak so that’s what we went with. I grilled the steak but it can also be cooked on a grill pan. Adapted from Marcela Valladolid
- 1 orange, thinly sliced with peel
- 1 red onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 1/4 pounds flank steak (or skirt steak)
- Sea salt and fresh ground black pepper
- 12 oz. beer, lager preferred
- 1/2 cup soy sauce
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish.
- Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.
- Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce.
- Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a grill on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
We had this with the typical fajita accoutrements as well as Mexican Street Corn Salad, which was ridiculously good.