Tortuga's fajita - austin~ texas

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.

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