Side Pannel
Tortuga's Fajita - Austin, Texas
Tortuga's Fajita - Austin, Texas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Mexican
Ingredients List
- 3 lb Skirt Steak
- 2 Large Yellow Onions
- 2 tb Vegetable Oil
- 16 Flour/Whole Wheat Tortillas
- 2 tb Garlic, Minced
- PICO DE GALLO
- 1/2 c Fresh Cilantro, chopped
- 2 Scallions,
- -chopped(Grn.Onion
- 2 c Grated Cheese
- Lime Juice
- 1 tb Ground Black Pepper
- 2 Large Tomatoes, chopped
- 1 ts Garlic, minced
Directions
<1> Combine marinade ingredients in a large glass baking dish.
<2> Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you marinate
overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a small
serving bowl.
<4> Slice the yellow onions into 1/4" slices, and cut each slice into a
semicircle. Grill the meat until it is cooked slightly less than the way
you like it. Meanwhile, saute' the onions in th eoil until they are soft.
Use a large frying pan that will have enough room for the meat later.
<5> After removing the meat from the grill, slice it into strips that are
cut acrosss the grain. The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
or two.
<6> Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with the
grated cheese. You amy wish to provide picante sauce in addition.
<7> Each person makes their own fajita by taking a tortilla, spooning
some of the meat onto it, then adding their choice of each of the other
ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.
<2> Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you marinate
overnight.
<3> Make the PICO DE GALLO: combine all of the ingredients in a small
serving bowl.
<4> Slice the yellow onions into 1/4" slices, and cut each slice into a
semicircle. Grill the meat until it is cooked slightly less than the way
you like it. Meanwhile, saute' the onions in th eoil until they are soft.
Use a large frying pan that will have enough room for the meat later.
<5> After removing the meat from the grill, slice it into strips that are
cut acrosss the grain. The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
or two.
<6> Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with the
grated cheese. You amy wish to provide picante sauce in addition.
<7> Each person makes their own fajita by taking a tortilla, spooning
some of the meat onto it, then adding their choice of each of the other
ingredients in whatever combination they want.
TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.
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