I know I’m pretty behind in my posts. I’m adding a Cinco de Mayo recipe a week late… Joe and I have been pretty busy over the last week or so. He just accepted a job in Austin, TX and we made the decision to leave Omaha and head down at the end of this month! We just moved back to Omaha last July from Houston and are now going back to Texas, only this time it’s Austin. Packing, planning and spending time with family and friends have taken up most of our free time.
We are not the kind of people to move around like this, but there have been a long string of events that have led up to this decision. It may not make sense and some people probably think we are crazy but this is one adventure we don’t want to turn down. We have already found a place to live for the summer and made a few connections. Next steps are me trying to find a job. So if anyone knows of any marketing job openings in the Austin area, let me know!
One thing I’m definitely excited about in Austin is the food. We just visited in March and I wrote about all the amazing places we tried while we were there here and here. I’ve already got a list of places that I want to try once we move. I’m also excited about other things that Austin has to offer as far as entertainment and outdoor activities.
Well onto the recipe. Like I said this is a little delayed Cinco de Mayo recipe. We made this for my family last weekend and Joe and I enjoyed Paleo margaritas along with the meal made with tequila, lime juice and honey. Also, the Farmer’s Market just opened last weekend and we bought some salsa made with local tomatoes to serve with dinner. Delicious!
Beer-Marinated Steak Fajitas
Print recipe
Ingredients
- 2lb flank steak
- 2 cans (12 oz each) beer
- 4 teaspoons garlic powder
- 1 each green, red and yellow bell pepper (sliced)
- 1 onion (sliced)
- Olive oil
- 2-4 avocados
- Cilantro (chopped)
- Lime juice
- Salt & pepper
- Salsa
Directions
| Step 1 | |
| In a large resealable bag or large container, combine steak, beer and garlic powder. Refrigerate and marinate at least one hour or overnight. | |
| Step 2 | |
| Heat grill to medium-high heat. Place bell peppers and onions on a vegetable grill rack with olive oil, salt and pepper. Cook about 10-15 minutes. Add steak and cook about 3-4 minutes per side. Cover and let rest about 10 minutes. Slice steak against the grain. | |
| Step 3 | |
| To make guacamole, mash avocados with chopped cilantro, lime juice, salt and pepper (sorry I didn't measure). | |
| Step 4 | |
| To serve, load up your steak and veggies with some guacamole and salsa. Serve sweet potato chips on the side. Happy belated Cinco de Mayo! | |