RCI-SW.002.0002.001
Beef Fajitas
When I visited San Antonio, TX, years ago, my cousin took me to the Texas Folklife Festival, where h
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- vegetable oil1 tablespoon
- inside skirt steak1 unitcut into 3 equal pieces
- onions4 smallwedged
- red and green bell peppers2 smallsliced
- tortillas1 unit
- salsa fresca1 unit
- chunky guacamole1 unit
- olive oil1/2 cup
- soy sauce1/3 cup
- Juice of two limes1 unit
- red pepper flake1 tsp
- freshly ground cumin1/2 tsp
- scallions4 unit
- dark brown sugar3 tbsp
Method
1
Combine last 7 ingredients in your friendly neighborhood blender until smooth.
2
Pour in marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refridgerate for at least 1 hour.
3
Remove steak from marinade and place down on the coal area of a preheated charcoal grill. Cook for 60 seconds per side.
4
Remove and wrap tightly with aluminium foil. Let rest for 10 minutes.
5
Meanwhile, drop a 10" cast iron skillet down on the coals.
6
Once pan has heated, toss veggies with vegetable oil. Place in the skillet and cook 2-3 minutes.
7
Remove and keep warm.
8
Slice steak as thinly as possible across the grain. To serve, place a portion of the sliced steak and vegetables inside the tortilla. Roll up and serve with remaining ingredients.