Makes: 4 servings
2 pounds hanger steaks
8 ounces light lime vinaigrette, Newman’s Own® Lighten Up
1 can (4 ounces) diced green chiles
1⁄4 cup soy sauce
2 tablespoons bottled crushed garlic
2 teaspoons coarsely ground black pepper
1⁄2 cup dark lager beer, Samuel Adams® Black Lager
2 red bell peppers, halved lengthwise
8 whole wheat tortillas (10-inch)
1 container (12 ounces) purchased guacamole
1 jar (16 ounces) salsa verde
1⁄2 bunch cilantro sprigs
For fajitas: Rinse hanger steaks and pat dry with paper towels.
In a large zip-top bag, combine vinaigrette, chiles, soy sauce, garlic, black pepper, and beer. Squeeze out air and seal. Gently massage bag to combine ingredients. Add the steaks and bell peppers to the bag. Marinate in the refrigerator for up to 1 day, turning bag occasionally.
Set up grill for direct cooking over high heat. Oil the grate when ready to start cooking. Meanwhile, remove steaks and peppers from marinade (discard marinade). Let steaks rest at room temperature for 20 to 30 minutes.
Grill pepper halves about 9 minutes or until charred and softened, turning twice. Place steaks on hot oiled grill and cook for 4 minutes per side for rare (135°F) or 6 minutes per side for medium (145°F).
Transfer steaks to a platter and let stand 10 minutes before thinly slicing across the grain. Slice peppers into eighths. Keep warm.
Place 4 tortillas at a time between paper towels. Microwave on high (100%) for 30 to 40 seconds.
To serve, place steak, peppers, guacamole, salsa verde, and cilantro on warm tortillas. Roll up tortillas.