|1 teaspoon||Pure chili powder|
|¼ cup||Fresh lime juice|
|2½ pounds||Skirt steak|
|2 tablespoons||Olive or peanut oil; if|
|⅓ cup||Thinly shredded fresh mint leaves frying the skirt steak|
|2||Fresh limes; cut into 12 thin wedges each|
1. Grate the onion through the fine holes of a hand grater or mince very fine in a food processor. Place the onion in a nonreactive pan or dish large enough to hold the meat in 1 or 2 layers. Add the chili powder and lime juice and stir to mix. Place the skirt steak in the mixture and turn to coat. Set aside to marinate at room temperature for 30 minutes, turning once, or refrigerate and marinate for up to 2 hours, turning once or twice.
2. IF GRILLING, prepare a charcoal fire and allow the coals to burn until they are mostly covered with white ash but a few red spots show through here and there. This will take about 40 minutes. When the fire is ready, remove the skirt steak from the marinade. Place on the grill rack directly over the coals. Grill for 3 to 5 minutes on each side, depending on the thickness of the steak and how well done you like it. Remove the steak to a platter and set aside for the juices to settle, 5 to 10 minutes.
IF FRYING, pour 1 tablespoon of the oil in a large nonreactive frying pan set over medium-high heat until the oil begins to smoke.
Place as much of the steak as will fit in one uncrowded layer. Cook for 3 to 5 minutes on each side. Remove, add more oil to the pan, and continue with another round until all the steak is cooked. Set aside to rest for 5 to 10 minutes.
3. While the steak rests, grill or pan-fry the scallions until limp and charred in spots, about 5 minutes. Remove the scallions and cut crosswise into 3 or 4 pieces each.
4. Just before serving, dip the tortillas in the Salsa Verde. Heat in a frying pan or the oven (at 400F for 3 minutes on the rack).
5. To assemble, cut the steak across the grain into thin slices.
Spread 4 or 5 slices across the middle of a warm dipped tortilla, top with 6 or so pieces of scallion. Sprinkle some mint over the onions.
Fold and serve with a lime wedge on the side, to be squeezed on the fajita as it is eaten.
from The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 01-12-95