I suppose I could have made a Kentucky Hot Brown ... but I was in the mood for fajitas. And bourbon marinated beef sounded awfully good. I used Four Roses Bourbon, which was provided by this post's sponsor.
The longer you marinate, the more flavor the meat will soak up.
Meanwhile, the cocktail has the same flavors, which makes them the perfect pair. Or, you know, make one or the other.
Ginger beer is getting easier to find these days, so use it if you can find it. It's similar to ginger ale, but with a sharper, more ginger-forward flavor. A more adult soda, perhaps. If you can't find ginger beer, of course you can use your favorite ginger ale.
1 pound skirt steak
1 tablespoon olive oil
1 tablespoon Four Roses Bourbon
1 tablespoon lime juice
Salt, to taste
2 cups mixed sliced bell peppers and onions
Sour cream, yogurt, or crema
Combine the steak, olive oil, bourbon, lime juice, and salt in a zip-top bag. Massage the bag a bit to get the meat evenly coated. Let the meat sit at room temperature for an hour, or refrigerate up to 24 hours before cooking.
When you're ready to cook, heat a grill pan or cast iron pan on medium-high heat. Cook the skirt steak until done to your liking. Set aside to rest before slicing.
Meanwhile, cook the peppers and onions - you can cook in the same pan - until done to your liking - they're fine cooked crisp-tender, or until they're cooked through.
Serve the fajita ingredients separately, so people can assemble their own. Or serve the fajitas assembled on flour tortillas with meat, peppers and onions, sliced avocado, and a small dollop of sour cream.
Bourbon, Lime and Ginger Cocktail
1 ounce Four Roses Bourbon
1/2 ounce lime juice
Ginger beer, as needed
Mint sprig, to garnish
Fill a glass or mug with ice. Add the bourbon and lime juice. Fill the glass with ginger beer and garnish with a spring of fresh mint.
Thanks to Four Roses Bourbon for sponsoring this post.