Sunday, June 7, 2009

Grilled Fajitas


I love home-made marinades, especially if they require refrigeration overnight, since the messy part is already done when it comes time to cook or grill. This is such a recipe. Go ahead and slice the onions and peppers the night before, too. This is for 2-3 pounds of skirt steak. Half it for 1-2 pounds.

MARINADE:
  • 1/2 cup fresh lime juice (about 3)
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 2 large garlic cloves, finely minced or pressed
  • 2 tablespoons white, distilled vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon liquid smoke
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 to 1 teaspoon Cayenne Pepper--depending on taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 2-3 pounds skirt steaks
Mix all the ingredients (except meat) in a bowl. Taste and re-season if necessary. Place skirt steaks in a 13x9x2 glass dish (not metal). Pour the marinade over meat and cover. Refrigerate overnight. Turn meat several times during the marinade process to ensure uniform coverage. If you don't have time to marinate over night, allow about 2-3 hours in the marinade at room temperature.


ONION AND PEPPER GARNISH
Use any combination of red, green, yellow or orange peppers.
  • 2 medium, yellow onions
  • 1 red pepper
  • 1 yellow or orange or green pepper
  • 2 teaspoons soy sauce
  • 1/4 cup water
  • 1 teaspoon fresh lime juice
In a small bowl or measuring cup, mix the soy sauce, water and lime juice. Cover and set aside until ready to use.

Peel and thinly slice onions--the slice each round in half. Slice peppers lengthwise into thin strips and then cut strips in half. Toss into a large bowl and cover until ready to use.

Cook and Assemble

1. Fire up the grill. When hot, cook meat over medium-high or indirect heat heat until done, about 7 minutes per side depending on grill and heat. You want it rare, medium rare. Do not overcook.

2. Meanwhile. . . back in the kitchen . . . Drizzle a bit of oil in a large pan. When hot, add the onions and peppers. Cook just until tender and onions begin to soften. Add the soy sauce mixture and allow to cook down a bit. Remove to a bowl.

3. Remove meat to a cutting board and slice into thin strips against the grain at a 45-degree angle.

4. Assemble meat and onion/pepper mix on individual, warmed tortillas. Serve with any of the following condiments:

sour cream
guacamole
grated Cheddar cheese
shredded lettuce
salsa

Notes: I do not recommend commercial, pre-sliced peppers from the supermarket since they are treated with preservatives and very wet.

1 comment:

Ellen said...

Hey, Gar - you would have been proud of me tonight. I made a marinate for chicken tenders that went on the grill.
Cilantro, walnuts, parsley, salt, pepper, garlic and olive oil.
Good, very good.