Steak
Fajitas
2 lb
skirt steak (or flank)
2 or
more flour tortillas, each 8-10 inches in diameter, warmed
2 red
or yellow onions, cut crosswise into slices 1/2 inch thick
3 red
or green bell peppers, seeded, deribbed and cut crosswise into rings
1/2 inch thick
tomato salsa optional, guacamole
optional, sour cream optional
1/3 cup (3 fl oz) tequila
1/4 cup fresh lime juice
2 tbsp vegetable oil
2 cloves garlic, minced
1/2
tsp salt
1/2 tsp red pepper
flakes
In a small bowl, whisk together
the tequila, lime juice, vegetable oil, garlic, 1/2 tsp salt and pepper
flakes. Place the meat in a shallow non-aluminum dish large enough for
it to lie flat. Pour the tequila mixture over the steak and turn to
coat both sides. Cover and refrigerate, turning occasionally, for at
least 3 hours, or all day if you wish.Coat the grid with cooking oil.
Preheat the grill to medium. Remove the meat from the marinade and pat
it dry with paper towels; reserve the marinade. Arrange the onion
slices and bell pepper rings on the rack. Brush them with olive oil or
vegetable oil and sprinkle with salt to taste. Grill for 3 minutes,
then turn and again brush with oil. Grill until lightly browned, about
3 minutes longer. Transfer to a platter, separating the onion slices
into rings; set aside while you cook the meat. Place the steak on the
grid. Grill, turning and brushing with the reserved marinade every 2
minutes, until done to your liking, about 8 minutes total for rare or
10 minutes for medium. To
serve, cut the steak into thin slices on the diagonal and across the
grain. Mound the steak slices on the platter with the onions and
peppers. At the table, place the sliced steak on the warm tortillas.
Top with salsa, guacamole and/or sour cream if desired, then roll up or
fold and eat out of hand.Makes 6 servings Enjoy!!
