Ingredients

2 lbs. skirt steak, trimmed

½ marinade recipe, recipe follows

1 red, yellow or orange bell pepper, sliced into ¼" strips

1 green bell pepper, sliced into ¼" strips

1 red onion, sliced into ¼" strips

1 ripe avocado, sliced

your favorite salsa, sour cream & cilantro to finish

Marinade Recipe: You can make half the marinade since that's all you need, but it is handy for other recipes and keeps for a week.

½ cup olive oil

1/3 cup lime juice

1 tsp sugar

½ tsp salt

½ tsp cumin

3 cloves garlic, minced

¼ cup cider vinegar

½ cup sliced yellow onion

1 tsp dried oregano

1 bottle beer or ale

½  tsp black pepper

1 tsp kosher salt

Directions

Cut skirt steak crosswise into two or three manageable pieces.  Place the meat in a bowl with the marinade. Meat should marinate for at least 2 hours, overnight is better.

Prepare a barbecue or stovetop grill pan (medium heat) and grill the meat to your liking.

Medium should take about 6 or 7 minutes on each side. Set the meat aside to rest for at least 10 minutes. 

Toss vegetables in the bowl of marinade used for the meat. Drain off excess marinade and discard.  Grill the vegetables to crisp-tender.

After meat has rested, place it on a cutting board and slice it thinly across the grain.

Fill tortillas to make individual tacos, adding avocado, sour cream and your favorite salsa, or make a fajita salad with fried tortilla strips.

Serves four.