Skirt Steak Fajitas w/ Pico De Gallo
MAKES 4-6 SERVINGS
Ingredients:
1/2 cup vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic, chopped
1 jalapeno chile, minced
1 Tbsp chopped fresh oregano
1 Tsp ground cumin
1 Tbsp pure chili powder
2 Tbsp chopped fresh cilantro
1 Tbsp tequila
1 1/2 Tsp salt
1 skirt or flank steak, 2-3 lb and trimmed of fat or silver skin
Pico de Gallo:
2 tomatoes, coarsely chopped
1 yellow onion, coarsely chopped
1/4 cup chopped fresh cilantro
1 jalapeno or serrano chile, seeded and minced
Juice of 1 lime
salt
12 large flower tortillas
In a small bowl, mix oil, onion, garlic, chile, oregano, cumin, chile powder, cilantro, tequilla, and salt. Score the steak a few times across the grain. Cut steak into appropriate sized pieces for easy grilling. Marinate in mixture for 2 hours.
Prepare a charcoal or gas grill for direct grilling over high heat.
Pico de Gallo:
Mix tomatoes, onion, cilantro, chile, lime juice and salt to taste in a bowl. Set aside.
Remove steak from marinade and pat dry. Grill directly over high heat 4-5 minutes per side. Do not cook past medium rare. Transfer to platter and cover loosely with foil.
Grill the tortillas, turning once, until soft and lightly grill-marked, 2-3 minutes per side.
Slice the steak against the grain into bite-sized pieces. Place meat on one side of tortillas and spoon Pico de gallo on top and fold. Serve immediately.
B-man
