Combine the Italian dressing, 1 cup onion, garlic, and cilantro into
a bowl and
whisk to combine well. Pour into a large container with a locking
top or a large
(1 gallon) plastic type zip lock bag. Add the skirt steaks and
make sure all areas
of the skirt steak get coated with the marinade. Cut the skirt
steak in half if it
is a long one, which many are. Marinate the skirt steaks at least
4 hours and
overnight if possible.
When ready to cook the fajitas, first cut the bell pepper and onion
into 1/8 strips
and sauté in the olive oil until the onions have become caramelized.
They will turn
a dark brown. Leave in the frying pan, but turn the heat to low
of off. If the onions
and bell peppers dry out and start to stick, simply add about 1/4 cup
of water.
To cook the fajitas, start a mound of charcoal briquettes or heat your
lava rock grill.
Put the mesquite chips into a bowl and cover with water. Allow
to soak at least 15 minutes.
Remove the fajitas from the marinade. Drain the water from the
mesquite chips
and add the chips to the hot coals which should be red hot and spread
out even.
Place the fajitas on the grill and let sear on the first side about
2 minutes. Turn over
and sear the second side. Now cover and let cook approximately
for 8-10 minutes on
each side. It will be normal for the skirt steaks to shrink in
size while cooking.
The ideal way is to let the fire kiss the meat, but not burning it
at the same time.
You want a charred finish, but not burnt.
When done, remove the fajitas and turn on the burner holding the sautéed
bell pepper
and onion to a medium high heat. Start by cutting the skirt steak
about 3-4 inches.
Cutting across the grain, cut off 1/4 strips and add to the bell peppers
and onions
that are hot. If you are unsure which way the grain runs, here's
the answer.
The skirt steak is long to start with, about 12-24 inches. The
grain runs across the
short side, which is generally about 6 inches wide.
Mix the strips well with the onions and bell peppers. Be sure
to add any of the juices
left on the cutting board after slicing.
Serve immediately with hot flour tortillas, pico de gallo, sour cream,
iceberg lettuce
sliced thin, picante sauce and guacamole. Let each guest fix
their own fajita.
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