Skirt Steak Fajitas

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Skirt Steak Fajitas

Serves 3 as Main Dish.

Serve with your favorite fajita sides.

• 1 lb high-quality skirt steak, silverskin trimmed
  
• 1 large red bell pepper, sliced
  
• 2 cloves garlic, minced
  
• 1 large onion, sliced into "wedges"
  
• 2 tsp worchestershire sauce
  
• salt and pepper
  
• pinch cumin
  
• 2 T vegetable oil
  

Homemade Flour Tortillas

• 4 c unbleached all-purpose flour
  
• 1/2 c cold butter, cut into pieces (or lard for more authenticity)
  
• 1 tsp salt
  
• 1 c warm water
  
• 1 tsp baking powder
  

Mojo-style Fajita Marinade

• 1 orange, zested, seeded, and juiced
  
• 2 limes, zested, seeded, and juiced
  
• 3 cloves garlic, minced
  
• 1 jalapeno or serrano, minced
  
• 2 T vegetable oil of choice
  
• 1/2 bunch cilantro, finely chopped
  
• salt and pepper
  
• cumin (optional)
  
• oregano (optional)
  
• 1 T worchestershire sauce (optional)
  

For the Tortillas:

1. Combine the flour and baking powder in a bowl. Cut the butter into the flour mixture until it resembles fine meal.

2. Add the salt to 1 cup of warm water. Stir until the salt is dissolved. Gently stir water into the flour mixture until incorporated. Add more water if needed.

3. Form into a ball and knead on a floured surface for 3 to 5 minutes or until dough is smooth.

4. Divide the dough into 8 equal pieces, form into a ball, and cover with plastic wrap. Let dough rest at least 30 minutes and up to an hour.

5. Heat griddle over medium-high heat for 3 to 5 minutes. On a lightly floured surface, roll the dough balls into 10-inch circles.

6. Cook the tortillas 30 seconds on each side or until puffy and golden. Don't burn.

7. Wrap in a kitchen towel and set aside. Can be made a few days ahead and kept in the refrigerator or frozen for 3 months.

For the Fajita Marinade:

1. Combine all ingredients and stir. Pour into a pan. Place skirt steak in pan and marinate, turning it, at least 5 hours but not longer than 8 or it will be mushy in texture.

Cooking the Fajitas:

1. Preheat your grill or whatever you use most to cook your meat (I use a cast iron grill griddle) over high. Also, heat a large cast iron skillet over medium high (for the veggies).

2. When the pan is hot, add the oil. Let it heat and add the garlic. Fry until fragrant. Add the onions and pepper. Fry until they begin to color and let go of their juices. Add remaining ingredients and saute until limp. Keep warm on low.

3. When grill is hot, remove steak from marinade. Remove any chunky bits on it as they will burn.

4. Cook the skirt steak on the first side for 4 to 5 minutes, turn and cook for 3 -5 more depending on level of doneness you want (I recommend med-rare). Let rest for 5 minutes. Cut horizontally into pieces then slice across the grain into serving sized slices.

5. Warm tortillas in a microwave. Serve with the onions and peppers, sour cream, salsa, cheese, guac, etc.

Keywords: Main Dish, Easy, Beef, Dinner, Tex-Mex, Grill

( RG958 )