Kat's
Beef Fajitas
1 1/4 to 1 1/2 pounds skirt steak
1/2 can beer
1/2 cup cooking oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly ground pepper to taste
Make a marinade of all the ingredients and marinate the steak, covered,
,in the refrigerator for about 1 hour. Meanwhile, start a charcoal fire outside.
When meat is ready to be cooked, slice it into about 6-inch pieces and
grill quickly, turning once, no more than 3 to 4 minutes per side. Cut on the
diagonal into thin strips and fold into a warm flour tortilla with sour cream,
guacamole and salsa
Kat's Fajitas
1 cup red wine
1/2 cup oil
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic
1 teaspoon oregano
1 teaspoon whole peppercorns
2 1/2 pounds skirt steak
12 flour tortillas
Fresh Mexican Salsa
Guacamole
Combine wine, oil, vinegar, Worcestershire sauce, garlic, oregano, basil and
peppercorns in a large nonmetallic bowl. Add steak and toss well. Marinate 24 to
48 hours in the refrigerator. Toss several times during marinating.
Grill steaks over a very hot fire, 4 to 6 inches from heat, 3 to 4 minutes per
side. Do not overcook. Cut steaks in thin strips across the grain. Warm
tortillas
To serve, place a portion of the meat strips down the center of each tortilla.
Top with salsa, Guacamole and/or sour cream.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Sauces Mexican
Beef Fajitas
2 lb Beef skirt steak
1/2 Onion; halved, slice thin
2 ts Ground cumin
2 ts Powdered red chiles
3 Jalapenos; (pickled) chopped
2 Cl Garlic; chopped
1/4 c Lime juice
2 tb Jalapeno pickling liquid; *
1 tb Corn oil
1 tb Soy sauce; (optional)
1 ts Liquid smoke; (optional)
This is the liquid used to pickle and flavor the jalapenos. It is
basically white vinegar with added spices, and there is always ample liquid in
the jar or can to use in this recipe, without leaving the remaining jalapenos
dry.
1. Place half of the onions in the bottom of a nonreactive dish. Mix the
cumin, powdered red chiles, chopped jalapenos and garlic together in a small
bowl, then rub on all sides of the meat. Put the skirt steak into the dish, on
top of the onions. Pour the lime juice and the jalapeno liquid over all areas to
coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at
least 1 hour, but preferably overnight, turning once.
2. Preheat the grill or broiler until hot. Fajitas need to cook close to a
very high heat source, in order to sear the outside but still leave the interior
medium rare. Mix together the oil and, if you are using them, the soy sauce and
liquid smoke. Brush or spoon the oil mixture onto the meat surfaces. Grill or
broil about 2 to 3 minutes on each side, or until the outside is brown and
slightly charred, and the inside is still slightly pink.
3. Remove the meat to a cutting board. Let sit 5 minutes before slicing. Cut the
meat into thin strips that can be easily rolled into tortillas. Serve with warm,
soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.
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