Steak Fajita’s Serving Size - 7 Prepared By - Mary & Randy Recipe Rating
			2 Tbs. fresh lime juice 6 cloves of garlic, minced 1 bottle of beer, (I used Corona but any regular beer is fine) 1 1/2 tsp. chili powder 1/4 cup brown sugar, packed 1 tsp. ground cumin 1 tsp. oregano leaves 3 green onions, finely chopped 1 jalapeno, seeded, and minced 3/4 tsp. sea salt 1/3 cup olive oil 1 Tbs. fresh cilantro, chopped 1 - 1 1/2 lbs. skirt steak, trimmed of fat 2 medium yellow onions, peeled and cut in half and thinly sliced 1 Green and 1 Yellow or Red Peppers, seeded and cut into thin slices 6 to 8 flour(8 inch) or corn tortillas CONDIMENTS: Guacamole 3/4 lb Shredded Mild Cheddar Cheese 1 Pint Sour Cream Salsa
			Take a plastic ziploc type bag and add the first 12 ingredients and mix them well. Then add the steak. Don't slice the meat, large pieces are easier to grill. Place this bag in the refrigerator overnight. Grill steak and vegtables. Slice meat into thin slices. To make Fajita, place meat on a flour tortilla, add vegtables, guacamole, sour cream and cheese, fold and eat.