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February 2010

Steak Fajitas

Feb 16, 2010 12:19 PM
Al Shivji

Steak Fajitas

2 lb skirt steak (or flank)
2 or more flour tortillas, each 8-10 inches in diameter, warmed
2 red or yellow onions, cut crosswise into slices 1/2 inch thick
3 red or green bell peppers, seeded, deribbed and cut crosswise into rings
1/2 inch thick tomato salsa optional, guacamole optional, sour cream optional
1/3 cup (3 fl oz) tequila
1/4 cup fresh lime juice
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp red pepper flakes

In a small bowl, whisk together the tequila, lime juice, vegetable oil, garlic, 1/2 tsp salt and pepper flakes. Place the meat in a shallow non-aluminum dish large enough for it to lie flat. Pour the tequila mixture over the steak and turn to coat both sides. Cover and refrigerate, turning occasionally, for at least 3 hours, or all day if you wish.Coat the grid with cooking oil. Preheat the grill to medium. Remove the meat from the marinade and pat it dry with paper towels; reserve the marinade. Arrange the onion slices and bell pepper rings on the rack. Brush them with olive oil or vegetable oil and sprinkle with salt to taste. Grill for 3 minutes, then turn and again brush with oil. Grill until lightly browned, about 3 minutes longer. Transfer to a platter, separating the onion slices into rings; set aside while you cook the meat. Place the steak on the grid. Grill, turning and brushing with the reserved marinade every 2 minutes, until done to your liking, about 8 minutes total for rare or 10 minutes for medium. To serve, cut the steak into thin slices on the diagonal and across the grain. Mound the steak slices on the platter with the onions and peppers. At the table, place the sliced steak on the warm tortillas. Top with salsa, guacamole and/or sour cream if desired, then roll up or fold and eat out of hand.Makes 6 servings Enjoy!!

* Recipes by Napoleon

  

 

 
 
 
 
 

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