Beef
Fajitas
4 Garlic cloves, minced and mashed to a
paste with 1 teaspoon salt
1/4 cup Fresh Lime Juice
1-1/2 teaspoons Ground cumin
2 tablespoons Olive Oil
1 minced Serrano Chile
2 pounds Skirt Steak, trimmed and cut into large pieces to fit on grill
3 assorted colored Bell Peppers, sliced thin
1 large Red Onion, sliced thin
1/4 cup Fresh Cilantro Sprigs
12 (7- to 8-inch) Flour Tortillas, warmed
Marinade:
Seal and shake to combine. Place skirt steak, bell peppers, serrano chile, onion, and cilantro
sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables
evenly. Refrigerate at least two hours or overnight to allow marinade to penetrate.
Grill:
Preheat the gas or charcoal grill to high heat.
While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid
and reserving marinade and vegetables.
Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly
stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and
keep warm.
Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice
meat against the grain into strips and serve immediately with warm tortillas, the seared
pepper vegetable mix, guacamole, salsa, and sour cream.
To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables,
guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.
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