Pomegranate marinated steak fajitas3 lbs skirt steak
salt and black pepper, to taste
1 red onion, sliced thin
1 lime, juiced
olive oil
flour tortillas

Fajita toppings:
sour cream
shredded cheddar cheese

1 cup fresh Pomegranate juice
1 cup Lagunitas Imperial Stout beer (or other dark stout beer)
4 garlic cloves, minced
4 tablespoons olive oil
1/4 cup cilantro, minced
3 tablespoon Sriracha Hot Chili Sauce
1 teaspoon cumin
1 1/2 teaspoons kosher salt

Combine the marinade ingredients in your food processor. Blend until combined. Pour the marinade over the beef and refrigerate overnight.
When ready to prepare, toss the onions in a bowl along with the lime juice, salt, pepper and a drizzle of olive oil. Set aside. Drain the beef and season with salt and pepper. Using a grill, or grill pan, cook the steaks for about 4 minutes on each side. Let the steak rest for a few minutes before slicing. Grill the onions and then toss with the meat. Warm the tortillas by wrapping a stack in foil and placing in the oven for a couple minutes. Serve along with your favorite fajita toppings.

Serves 8-10