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Ingredients

  • 1 pound flank or skirt steak

  • ½ cup Manny’s Ultimate Michelada

  • 1 tablespoon olive oil

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 onion, sliced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • Manny's x Hot Crispy Oil Chili Salt (for seasoning and finishing)

  • Tortillas for serving

MICHELADA TEX-MEX FAJITAS

Directions

  1. Place steak in a large resealable bag. Pour Manny’s Ultimate Michelada, olive oil, cumin, chili powder, and a generous amount of Manny's x Hot Crispy Oil Chili Salt into the bag.

  2. Seal the bag tightly, removing as much air as possible. Massage the marinade into the steak.

  3. Refrigerate for at least 1 hour, or up to overnight for maximum flavor.

  4. Heat a large skillet or grill pan over high heat. Remove steak from the bag and pat dry. Cook steak for 4–5 minutes per side or until desired doneness.

  5. Remove steak and rest it on a plate for 5 minutes.

  6. In the same skillet, add sliced bell peppers and onions. Cook for 5 minutes until soft and slightly charred.

  7. Slice steak thinly against the grain.

  8. Serve the steak and vegetables immediately with warm tortillas. Sprinkle a final layer of Manny's x Hot Crispy Oil Chili Salt over the steak and vegetables just before serving.

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