Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 | Scallions, chopped(Grn.Onion |
| 2 cups | Grated Cheese |
| Lime Juice | |
| 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.