Fajita Supremo

• two or three skirt steaks
• one or two bottles of dos equis
• or other Mexican dark beer
• Large onion, sliced
• 6 cloves garlic smashed
• bunch of cilantro rough chopped
• 4 limes squeezed over meat
• Put steaks in large glass dish, pour beer over, squeeze limes over, sprinkle cilantro over toss to coat
• place onion slices and garlic under, between and over steaks
• Place in refrigerator overnight.

1. When grill or charcoal is very hot, dry steaks, place on hot grill for two minutes per side for rare.
2. Add onion slices at same time for same length of time as steak.
3. Remove from grill, slice on diagonal and serve with hot flour tortillas, chopped tomatoes, limes, jalapenos, quacamole, cold beer and salsa. Fantastico

equis, dark beer, onion, garlic smashed, cilantro, meat, glass, place onion, place

Taken from www.epicurious.com/recipes/member/views/fajita-supremo-1207162 (may not work)