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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a wonderful rendition of grilled beef popularized by Mexician cowboys working on cattle ranchs both side of the rio, who were paid in cheap cuts of meat - skirt steak. Use flank steak if you don't want the hassle of removing tough membrane from the skirt steak. This fajita recipe is not for people who like beef well-done, as it will toughen with prolonged cooking. Ingredients:
1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks |
1/2 cup unsweetened pineapple juice |
1/4 cup extra virgin olive oil |
1/4 cup fresh lime juice |
1/4 cup fresh cilantro, chopped |
2 tablespoons chili powder, not a blend (i use ancho) |
1 onion, chopped |
2 cloves fresh garlic, chopped |
1 teaspoon tabasco sauce |
jalapeno, chopped |
1 tablespoon hungarian paprika |
salt & fresh ground pepper |
Directions:
1. Remove the membrane from the skirt steak.
2. In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
3. Refrigerate for 4-6 hours.
4. Fire up the grill.
5. Discard the marinade.
6. Massage the rub into the steak.
7. Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
8. Move to avoid burning, if necessary.
9. When done, place it on a platter for ten minutes.
10. Carve in thin slices against the grain.
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