Side Pannel
Beef Fajitas #1
Ingredients List
- Beef skirt steaks
- Flour tortillas
Directions
MEAT MARINADE
Olive or other vegetable oil
Fresh lime juice (or a
-combination lime juice and
-white vinegar)
Salt
Pepper to taste
Minced garlic or garlic
ACCOMPANIMENTS
-powder
Salsa
Raw sliced onions
Shredded mild cheese
Diced tomatoes
Shredded lettuce
Sour cream
First, marinate the skirt steaks in the oil/lime juice mixture as
described above. Overnight in the refrigerator works well using a ziploc
bag. The amount of marinade depends on the amount of meat. [The lime juice
imparts an incredibly sweet and fresh taste to the meat; you will love the
effect.]
Prepare your accompaniments and have them ready for guests to use
according to their own preferences. Some people fry onions (instead of
using them raw) and others cook some green pepper as accompaniments. I
personally think that this detracts from a simple fresh taste, but hey this
is food, not medicine...
Grill the fajitas outside (over wood charcoal if you can get it) over a
medium hot fire this will require about 10 minutes a side. After grilling,
allow the skirt steaks to sit for a couple of minutes, then slice across
the grain in relatively thin slices.
Warm the flour torillas slightly (microwave will do nicely if you aren't a
purist).
Allow people to assemble the fajitas themselves: slices of meat rolled in
the torillas together with accompaniments of their choice. You may also
want to have some hot pepper sauce and cilantro also at the ready.
This is a "can't lose" company dish; the meat when re-heated tastes good
as left-overs as well.
Olive or other vegetable oil
Fresh lime juice (or a
-combination lime juice and
-white vinegar)
Salt
Pepper to taste
Minced garlic or garlic
ACCOMPANIMENTS
-powder
Salsa
Raw sliced onions
Shredded mild cheese
Diced tomatoes
Shredded lettuce
Sour cream
First, marinate the skirt steaks in the oil/lime juice mixture as
described above. Overnight in the refrigerator works well using a ziploc
bag. The amount of marinade depends on the amount of meat. [The lime juice
imparts an incredibly sweet and fresh taste to the meat; you will love the
effect.]
Prepare your accompaniments and have them ready for guests to use
according to their own preferences. Some people fry onions (instead of
using them raw) and others cook some green pepper as accompaniments. I
personally think that this detracts from a simple fresh taste, but hey this
is food, not medicine...
Grill the fajitas outside (over wood charcoal if you can get it) over a
medium hot fire this will require about 10 minutes a side. After grilling,
allow the skirt steaks to sit for a couple of minutes, then slice across
the grain in relatively thin slices.
Warm the flour torillas slightly (microwave will do nicely if you aren't a
purist).
Allow people to assemble the fajitas themselves: slices of meat rolled in
the torillas together with accompaniments of their choice. You may also
want to have some hot pepper sauce and cilantro also at the ready.
This is a "can't lose" company dish; the meat when re-heated tastes good
as left-overs as well.
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