Here's another great recipe I pulled out of The Great American Beer Cookbook by Candy Schermerhorn. It's a little bit of work, but a pretty cool recipe to pull off for guests

WICKED WEST FAJITAS

Marinade:

1 cup A-1 or other steak sauce
1 cup of a good hoppy pilsner
Lime juice from one lime
1/2 cup olive oil
8 cloves garlic, she says mashed, finely chopped works
2 canned chipotle chilies, finely chopped
2 tsp toasted ground cumin seed
2 tsp toasted ground coriander seed
2 tsp ground black pepper
1 tsp liquid smoke, she suggests mesquite which worked well for us

Fajitas:

3 lb beef steak -- spend the money for top sirloin at least 3/4 inch thick. Skirt steak is what's traditionally used, but you need to marinade it longer if you want it tender.
6 bell peppers -- use multiple colors to add a dash of festivity!
3 red onions
2/3 cup toasted pine nuts
4-6 tbsp olive oil
2-3 tsp sea salt

Combine all your marinade stuff in a bowl and marinate your meat for 18 hours. Turn it a couple times if you think of it. Cut up your peppers and onions in long, thick slices. Drain the meat & pat it dry. Grill it on very high heat for 3-4 minutes each side. It should be crisp and brown on the outside and very rare inside. Cover it and let it rest for a half an hour.

Now heat a skillet to medium-high, add your olive oil and half of the onions. Saute so that they're seared, but still crisp. Do the same with your peppers.

Slice the meat across the grain in long strips, reheat your skillet to high and add 2-3 tbsp oil. When hot, add half the meat and half the salt and stir-fry it until it is seared on the outside and pink in the middle. Do up the rest of the meat the same way. Now toss your peppers, onions, pine nuts and meat all together, reheat and you're good to go! Serve it all with both flour and corn tortillas to offer variety and heaps of chopped scallions, diced tomatoes, fresh cilantro leaves, sour cream and plenty of quartered limes.