Steak Fajitas--recipe And Method

Total Time: 1 hr 25 mins Preparation Time: 1 hr 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup olive oil
• 1/2 cup tamari
• 3 green onions
• 4 large garlic cloves
• 1/3 cup lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 3 tablespoons dark brown sugar
• 2 lbs inside skirt steaks
• 2 green peppers
• 1 large yellow onion
• 6 (8 inch) flour tortillas (or more)

Recipe

• 1 tamari is aged soy sauce and can be found in most grocery stores.
• 2 in a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
• 3 blend until smooth.
• 4 cut your skirt steak into 3 equal pieces.
• 5 place steaks in a large zip-lock baggie.
• 6 pour in marinade, remove as much air as possible and seal.
• 7 move steak around in baggie so that all sides are coated.
• 8 marinate in the fridge for 1 hour.
• 9 wrap your tortillas in aluminum foil-seal.
• 10 slice green peppers in half-remove seeds.
• 11 peel and slice your onion into 1/4 inch slices.
• 12 heat charcoal until grey ash is achieved.
• 13 place grill grate "directly" on top of hot coals.
• 14 heat grate for 10 minutes.
• 15 while grate is heating up get a 2 foot length of aluminum foil and fold over once. crimp sides well to make a foil pouch. you will want to double if not using heavy duty foil.
• 16 remove steaks from marinade-place directly onto hot grate.
• 17 discard marinade in baggie.
• 18 cook for 1 minute 30 seconds per side.
• 19 remove, place on foil and seal.
• 20 let stand in sealed foil packet for 15 minutes.
• 21 while steak is resting grill peppers and onion slices to desired doneness.
• 22 place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
• 23 open foil packet carefully so that you reserve the juices.
• 24 slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
• 25 return meat to foil packet and coat with juices.
• 26 slice peppers and cut onion slices in half.
• 27 dress your tortillas with meat, peppers and onions.
• 28 optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
• 29 we have used flank steak with equal success. lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks), cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
• 30 prep time includes marinating time.