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Source: America's Favorite Food Associations

Beef Fajitas
Truly a quick and easy meal!
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Serves: 24
Prep Time: 10 minutes
Cook Time: 10 minutes
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6 pounds skirt steaks, well-trimmed
3 cups dark beer
1 cup onion, chopped
1/4 cup garlic, minced
1/4 cup lime juice
4 teaspoons red pepper, flakes
1 teaspoon salt
24 8-inch diameter flour tortillas, warmed
1 1/2 pounds lettuce, shredded
1 1/2 quarts salsa, prepared
24 slices avocado, optional
24 bottled red chili peppers, optional
24 cilantro, sprigs, optional or 1 ounce cilantro, chopped

Combine beer, onions, garlic, lime juice, cilantro, red pepper and salt; reserve 1 cup. Pour remaining marinade over steaks. Cover and refrigerate overnight.

Remove steaks from marinade; discard marinade.

Grill steaks to desired doneness, turning once. Keep warm.

For each serving: Slice 3 ounces steak into thin strips; brush lightly with reserved marinade. Arrange steak strips, 1 ounce lettuce and 2 ounces salsa onto warm tortilla. Garnish with avocado slice, chili pepper and cilantro sprig.

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