 |
Margarita Fajitas
This recipe combines two Texas favorites to cook up a real fiesta. |
Prep: 5 minutes
Refrigerate: 6 hours to overnight
Cook: 10-15 minutes
Servings: Serves 6-8
| 2 |
lbs. beef skirt steak |
| -- |
juice of 3 small limes |
| 3 |
large garlic cloves |
| 1/4 |
cup Worcestershire sauce |
| 2 |
Tbsp. tequila |
| 2 |
large poblano peppers, seeded and halved |
| 2 |
medium white onions, cut into wedges |
| 12 |
flour tortillas |
|
 |
 |
Combine lime juice, garlic, Worcestershire sauce, and tequila. Add sliced peppers, onion, and skirt steak. Marinate in refrigerator 6 hours or overnight. |
|
|
Wrap tortillas in foil and place on outer edge of grill to warm, turning once. |
|
|
Place marinated steaks, peppers and onions on grill 4-6 inches over medium-hot coals. Cook for 10-12 minutes uncovered or 8 minutes with grill covered turning once. |
|
|
Remove steak from grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch thick strips. Cut the poblano peppers into strips. |
|
|
Arrange carved steak, peppers and onion on a platter. Serve with warm tortillas. |
|
 |
| Serve with assorted condiments such as shredded cheese, sour cream, pico de gallo, and guacamole. |
|
| Fajitas are a participatory meal! Let your guests assemble their own fajita by wrapping some of the steak, peppers, and onions along with their choice of condiments into a tortilla. |
|
| Need help with this recipe? Go to:
Carving,
Rubs & Marinades |
|
|
