Summertime is one of our favorite seasons here at DBC. Backyard grill outs with friends, family and cold beer is what it’s all about. These fajita tacos are quick and easy to make, and always a hit amongst friends. Best paired with a cold Rocky MTN Lager, a fire pit, and some chill tunes playing on the radio.

Ingredients:

2 lbs skirt steak
1 each medium white onion, bell pepper, & poblano pepper (julienned)
2 cloves garlic (minced)
3 each limes (2 juiced and 1 for wedges)
2 cans Rocky Mountain Lager (1 for marinade, 1 for drinking while cooking)
1 TBSP kosher salt
1 1⁄2 tsp black pepper
1 bunch cilantro
16-20 corn or flour tortillas

Pickled Radishes
5 each small red radishes
1 each lime(juiced)
1 1⁄2 tsp salt

Prep & Marinade:

1. Julienne onions and bell pepper. Mince garlic. Juice limes.
2. Remove excess fat and silverskin from skirt steak and pat dry.
3. In a large mixing bowl or deep dish combine steak, vegetables, 1 can of Rocky MTN Lager.
4. Mix ingredients, be sure to fully cover meat with marinade. Refrigerate overnight.

Pickle Radishes:

Trim ends of radishes and thinly slice as evenly as possible. Place in a small container, add lime
juice and salt, and mix well. Let sit for at least 2 hours (overnight is even better!).

Get Grillin’:

Preheat the grill and crack open a fresh can of Rocky MTN Lager to enjoy while cooking. Cook steak on high heat each side for 7-10 minutes for medium to medium rare temp (or until desired doneness). Rest meat for 5 minutes, then slice against the grain.

Heat mini corn or flour tortillas (16-20). Place one and a half ounces (give or take) of steak on each tortilla, garnish with pickled radishes, cilantro, and a squeeze of lime. Add desired condiments (salsa, guacamole, etc) and enjoy!