Post by josephk on Jul 4, 2016 17:11:27 GMT
Skirt Steak Fajitas w/ Pico de Gallo
Marinade Ingredients & Instructions
1/2 cup (4 fl oz/125 ml) vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 jalapeno, minced
1 tablespoon oregano
1 teaspoon ground cumin
1 tablespoon pure chile powder
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon tequila or dry white wine
1 1/2 teaspoon kosher salt
2-3 lb skirt or flank steak, trimmed
12 Large Flour Tortillas
Mix all ingredients above (before the steak & tortillas) into a ziplock. Score the flank steak a few times against the grain. If your skirt steak is long, cut it into 2-4 pieces. Add the steak to the ziplock with marinade & toss to fully coat. Let the air out of the ziplock as much as possible. Turn to coat again massaging into the meat.
Marinade for at least 2 hours at room temperature or overnight in the refrigerator.
**This marinade works great with chicken, also**
Prepare a charcoal or gas gill for direct grilling over high heat.
Remove the steak from the marinade and pat dry. Gill over direct high heat for 3-4 minutes on each side. Do not cook past medium-rare, still pink on the inside when cut into. This cut of meat toughens when cooked too long. Cover loosly with tin foil while heating up the tortillas - this will allow the meat to rest.
Grill each tortilla on the direct high heat for a 1-2 minutes per side.
Slice the steak cutting against the grain for tenderness. Serve on the tortillas with Pico de Gallo (recipe below)
Pico de Gallo Ingredients & Instructions:
Two tomatoes, coarsely chopped,
1 yellow onion, coursely chopped
1/4 cup (10 g) chopped fresh cilantro (coriander)
1 jalapenio or serrano, minced (remove seeds & veins if you don't want the heat)
Juice of one lime
Salt to taste
Mix all of the above into a bowl. Refrigerate if you're making ahead of time.
Enjoy & Happy 4th of July from the USA!
Marinade Ingredients & Instructions
1/2 cup (4 fl oz/125 ml) vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 jalapeno, minced
1 tablespoon oregano
1 teaspoon ground cumin
1 tablespoon pure chile powder
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon tequila or dry white wine
1 1/2 teaspoon kosher salt
2-3 lb skirt or flank steak, trimmed
12 Large Flour Tortillas
Mix all ingredients above (before the steak & tortillas) into a ziplock. Score the flank steak a few times against the grain. If your skirt steak is long, cut it into 2-4 pieces. Add the steak to the ziplock with marinade & toss to fully coat. Let the air out of the ziplock as much as possible. Turn to coat again massaging into the meat.
Marinade for at least 2 hours at room temperature or overnight in the refrigerator.
**This marinade works great with chicken, also**
Prepare a charcoal or gas gill for direct grilling over high heat.
Remove the steak from the marinade and pat dry. Gill over direct high heat for 3-4 minutes on each side. Do not cook past medium-rare, still pink on the inside when cut into. This cut of meat toughens when cooked too long. Cover loosly with tin foil while heating up the tortillas - this will allow the meat to rest.
Grill each tortilla on the direct high heat for a 1-2 minutes per side.
Slice the steak cutting against the grain for tenderness. Serve on the tortillas with Pico de Gallo (recipe below)
Pico de Gallo Ingredients & Instructions:
Two tomatoes, coarsely chopped,
1 yellow onion, coursely chopped
1/4 cup (10 g) chopped fresh cilantro (coriander)
1 jalapenio or serrano, minced (remove seeds & veins if you don't want the heat)
Juice of one lime
Salt to taste
Mix all of the above into a bowl. Refrigerate if you're making ahead of time.
Enjoy & Happy 4th of July from the USA!