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Ingredients
- 4 x garlic cloves chopped and mashed to a paste with 1 tsp. salt
- 1/4 c. fresh lemon juice
- 1 1/2 tsp grnd cumin
- 2 Tbsp. extra virgin olive oil
- 2 lb skirt steak trimmed and cut into large pcs to fit on a grill or possibly broiler pan or possibly in a ridged grill pan
- 2 Tbsp. vegetable oil
- 3 x assorted colored bell peppers sliced thin
- 1 lrg red onion sliced thin
- 2 x garlic cloves chopped twelve (7- to 8-inch) flour tortillas (recipe follows or possibly store-bought), warmed (procedure follows) guacamole and tomato salsa as accompaniments
Directions
- Make the marinade:In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
- Add in the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or possibly overnight. Grill the steak, liquid removed, on a well-oiled rack set about 5 inches over glowing coals or possibly in a warm well-seasoned ridged grill pan over moderately high heat
- for 3 to 4 min on each side, or possibly till it is just springy to the touch,
- for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 min on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 min. While the steak
- is standing, in a large skillet heat the oil over moderately high heat till it is warm but not smoking, add in the bell peppers, the onion, and the garlic, and saute/fry the mix, stirring, for 5 min, or possibly till the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mix.
- Drizzle ny steak juices over the steak and the pepper mix and serve the steak and the pepper mix with the tortillas, the guacamole, and the salsa.
- To assemble a fajita:Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mix, and some of the salsa, and roll up the tortilla to enclose the filling.
- To hot tortillas:In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325F. oven for 5 min for corn tortillas and 15 min for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
- In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or possibly till they are heated through and pliable.
- Makes 12 fajitas, serving 6.
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