Skirt Steak Fajitas
4 garlic cloves, minced and mashed to a paste
with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large
pieces to fit on a grill or in a ridged grill pan (see
Note, below)
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
12 (7- to 8-inch) flour tortillas, warmed
Guacamole, tomato salsa, and sour cream as sides
To marinate: In a large, heavy-duty freezer ziptop
bag, combine garlic paste, lime juice, cumin, and
olive oil. Seal and shake to combine. Place skirt
steak, bell peppers, onion, and cilantro sprigs into
the bag, squeeze out the air, and turn to coat the
meat, distributing vegetables evenly. Refrigerate
at least 2 hours or overnight to allow marinade to
penetrate.
To cook: Heat the gas or charcoal grill to high
heat. While grill is heating, remove skirt steak
from marinade to a platter, shaking off liquid and
reserving marinade with the vegetables.
Heat a heavy skillet to the smoking point. Drain
vegetables and cilantro, and quickly stir-fry over
high heat until slightly charred and softened, but
not mushy. Set aside and keep warm.
Grill skirt steak over high heat quickly until
medium rare, about 2 minutes per side. Slice
meat against the grain into strips and serve
immediately with warm tortillas, the seared
pepper-vegetable mix, guacamole, salsa, and sour
cream.
To serve: To eat Mexican fajitas, diners
traditionally place strips of meat with grilled
vegetables, guacamole, salsa, and sour cream into
the tortilla, and fold it up taco- or burrito-style.