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Radler Beef Fajitas

Beer basting adds depth to flavor in fajitas as they cook and helps properly deglaze the fajita pan, which makes the peppers and onions that much more buttery and rich. Serve these fajitas table side hot and sizzling.

  • Difficulty 2/5
  • Prep Time 20 min
  • Cook Time 10 min
  • Serves 2
This recipe works best with the Broil King Fajita Pan set, it has everything you need to create the full fresh fajita experience. The bamboo base allows you to serve sizzling beef, peppers and onions right at your table on the cast pan. The silicone handle cover protects your hand and cleans up easily in the dishwasher. Most radler beers are available in a can, since beer is naturally carbonated it is a handy pre-pressurized spray bottle. Keep the can sealed, poke a small hole near the top of the can on the body and you have a beer sprayer. If you lose pressure as the volume decreases just give it a shake. Warning, nobody gets this right the first time, get ready to get a little sticky.

Ingredients

  • 1/2 lb (226 g) – boneless beef sirloin or flank steak, cut into thin strips
  • 1/4 large white onion, cut into thin strips
  • 1/2 medium green bell pepper, cut into thin strips
  • 2 slices fresh lime
  • 6 flour tortillas – small
  • Fresh cilantro
  • 1/4 cup (60 mL) – sour cream
  • 1/4 cup (60 mL) – salsa
  • 1/4 cup (60 mL) – guacamole
  • shredded lettuce
  • fresh diced tomato

Fajita Seasoning

  • 2 Tbsp (30 mL) – olive oil
  • 1 Tbsp (15 mL) – ancho chili powder
  • 1 Tbsp (15 mL) – chipotle chili powder
  • 1 Tbsp (15 mL) – fresh garlic or 1 tsp garlic powder
  • 1 tsp (5 mL) – ground cumin
  • 1/2 tsp (2.5 mL) – ground oregano
  • 1 splash of radler beer (reserve the rest to baste)

Directions

  1. 1. Preheat grill on HIGH to 500F (260C) then reduce heat to MEDIUM-HIGH. Meanwhile, in large bowl or resealable plastic bag, mix steak, onion, peppers and fajita seasoning; stir in the bowl or knead bag to coat thoroughly.
  2. 2. Place the fajita pan on the grill to preheat to a searing temperature. Coat lightly with cooking oil then add the steak and vegetables to the pan without over filling it. Cook up to 10 minutes or until steak is seared and the peppers and onions have properly caramelized. Throughout baste with a small splash of beer allowing time in-between for all of the beer to evaporate and the searing sizzle to return. A citrus radler is loaded with flavor and adds a sweet twist to your fajitas. Remove fajita pan from the grill using the handle cover and place on the wooden base for serving. Squeeze fresh lime over everything.
  3. 3. Spoon steak and vegetables down center of each tortilla. Top each fajita with sour cream and salsa and any other toppings you would like. Some simply fold the tortilla like a taco in half, to prevent spilling and save some shirt stains while you’re eating fajitas fold in the bottom slightly first then fold both sides over each other.

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