MARINADE:
4 garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper, ground coarse
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
2 pounds skirt steak
2 tablespoons vegetable oil
3 bell peppers, mixed, red, yellow and green, sliced thin
1 onion, sliced thin
2 garlic cloves, chopped
cilantro sprigs, as needed for garnish
Servings: 6
1. Make the marinade by chopping and mashing the garlic into a paste. In a bowl, combine the garlic paste with the remaining marinade ingredients.
2. Trim the fat from the skirt steak. Cut the steak into two or three pieces if necessary. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinate in the refrigerator for at least 1 hour or overnight.
3. Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes.
4. Add the oil to a heavy sauté pan, heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften.
5. Slice the steak against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast-iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table.
6. Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, guacamole and shredded Oaxaca cheese.
4 garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper, ground coarse
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
2 pounds skirt steak
2 tablespoons vegetable oil
3 bell peppers, mixed, red, yellow and green, sliced thin
1 onion, sliced thin
2 garlic cloves, chopped
cilantro sprigs, as needed for garnish
Servings: 6
1. Make the marinade by chopping and mashing the garlic into a paste. In a bowl, combine the garlic paste with the remaining marinade ingredients.
2. Trim the fat from the skirt steak. Cut the steak into two or three pieces if necessary. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinate in the refrigerator for at least 1 hour or overnight.
3. Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes.
4. Add the oil to a heavy sauté pan, heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften.
5. Slice the steak against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast-iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table.
6. Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, guacamole and shredded Oaxaca cheese.
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