Fajitas

Source: Skirt Steak Recipe : Alton Brown
Video:  Raising the steaks part 1 (5:00) & part 2

 

Ingredients

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 2 large cloves garlic
• 1/4 cup lime juice
• 1/2 teaspoon red pepper flakes(I omitted this because I didn't have any)
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 2 equal pieces 
• Tortillas
• 2 red bell peppers
• 1 large onion
• Special equipment: blow dryer

Directions:

1. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. 
2. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. 
3. Allow steak to marinate for at least 1 hour in refrigerator. I marinated the steaks for 4 hours.
4. Slice up 2 red bell peppers and 1 large onion.  Coat with canola oil
5. Heat charcoal, preferably natural chunk, until grey ash appears. 
6. Using a blow dryer, blow charcoal clean of ash. 
7. Once clean of ash lay steaks directly onto hot coals for 1 1.5 minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. 
8. Place a cast iron skillet directly onto the hot coals.  Add the peppers and onions and cook until charred.  Our grill was unable to fit the pan in flat, so we just used the coals to heat it up and finished the peppers and onions on the stove.
9. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. 
10. Serve with grilled peppers and onions in a tortilla.

Notes: 
J could not stop raving about these fajitas.  They will become a staple for us!

Other links: Serious Eats, Simply Recipes