2.2lb(1 kg) Flank Steak(Thinly sliced and cut into strips)
1large(200 gr) green bell pepper(seeded and sliced into strips)
1large(200 gr) red bell pepper(seeded and sliced into strips)
1large(200 gr) yellow bell pepper(seeded and sliced into strips)
1medium(200 gr) white onions(halved and sliced)
1 ¼cup(300 ml) beer
2garlic cloves(peeled and crushed)
Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch) and beer.
Mix throughly to allow the spices and beer coat well the meat. Cover with cling film and allow to marinate for at least two hours.
Heat a heavy grilled skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
Remove the peppers from the skillet and place them onto a bowl. Cover to prevent from drying out.
Do the same with the onions and once cooked place them with the peppers.
Add a generous drizzle of oil and add the meat (discard the marinade if there’s any left) and grill stirring constantly until the meat has changed color and is cooked through (about 3 minutes).
Return the vegetables to the grill with the meat, give a quick mix and adjust of salt and spices to taste.
Place the fajitas on a plate and serve immediately.