Yield: 8 Servings
|3 pounds||Skirt Steak|
|2||Large Yellow Onions|
|2 tablespoons||Vegetable Oil|
|16||Flour/Whole Wheat Tortillas|
|2 tablespoons||Garlic, Minced|
|PICO DE GALLO|
|½ cup||Fresh Cilantro, chopped|
|2 cups||Grated Cheese|
|1 tablespoon||Ground Black Pepper|
|2||Large Tomatoes, chopped|
|1 teaspoon||Garlic, minced|
<1> Combine marinade ingredients in a large glass baking dish.
<2> Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the fridge if you marinate overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a small serving bowl.
<4> Slice the yellow onions into ¼" slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in th eoil until they are soft. Use a large frying pan that will have enough room for the meat later.
<5> After removing the meat from the grill, slice it into strips that are cut acrosss the grain. The strips should be 3-4 inches long and ¼ inch thick. Add the strips to the onions in the pan, and fry for another minute or two.
<6> Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You amy wish to provide picante sauce in addition.
<7> Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.