FOX19 - Serves 6-8
Prep time: 45 minutes
Cook time: 15 minutes
3 tablespoons Texas dry rub, recipe follows
3/4 cup beer
1/2 cup fresh lime juice (about 4 to 5 limes)
2 tablespoons Worcestershire sauce
1/3 cup amber agave nectar
1/4 cup low-sodium soy sauce
1 flank steak (about 3 pounds), sliced into ¼-inch thick strips
12 to 16 fajita-size flour tortillas (6-to 8-inch)
Pico de gallo, guacamole, shredded Cheddar cheese, sour cream, pickled red onions, and sliced jalapeños, for serving
In a medium saucepan, whisk together 3 tablespoons Texas meat rub, beer, lime juice, Worcestershire sauce, agave, and soy sauce. Bring to a light boil over medium heat. Reduce the heat to medium-low and gently simmer, whisking constantly, for 5 minutes. Remove from the heat and let cool for 5 minutes.
Place the steak strips in a large baking dish. Pour the warm marinade over the steak and let it cool to room temperature. Cover and refrigerate for 30 minutes.
Preheat the griddle to 350° to 400°F . Remove the steak from the marinade; discard the marinade. Place the steak strips on the griddle and cook for 2-3 minutes on each side or to the desired degree of doneness.
Warm the tortillas on a grill or griddle until lightly charred, about 30 seconds per side. Wrap the tortillas in a clean towel or aluminum foil to keep warm.
Serve the steak piled onto warm tortillas with pico de gallo, guacamole, Cheddar cheese, sour cream, red onion, and jalapeños.
Makes 1 2/3 cups
1/4 cup kosher salt
1/4 cup ancho chile powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup seasoned salt
1/4 cup ground black pepper
2 tablespoons smoked paprika
In a small bowl, stir together all the ingredients until well blended. Store the rub in an airtight container at room temperature for up to several months.