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Charcoal Grill Special: Simple Skirt Steak Fajitas

By David Bowers
Published: July 1, 2009
skirt-steak-fajita
While restaurant fajitas are usually served on flour tortillas, I like the added flavor of corn tortillas to accent the beef. Toss each tortilla on the grill for a few seconds per side to soften and heat through just before serving.

Serves 6 to 8.

What you Need:

  • 1 1/2 pounds skirt steak
  • Olive oil
  • Salt and pepper
  • 12 corn tortillas
  • 2 limes, cut into wedges
  • Salsa

Next:

1. Prepare a hot charcoal fire, with the coals glowing red through a white ash coating.

2. Brush the skirt steak with olive oil and sprinkle liberally with salt and pepper.

3. Place over direct heat and grill for 1 to 2 minutes per side. Don’t overcook! Two minutes should be the maximum per side, or the meat will be tough.

4. Lay the steak on a clean platter and allow it to rest for 5minutes while you grill the tortillas for a few seconds oneach side. Stack on a clean plate, wrapped in a clean dishtowelif you like to keep them warm.

5. Slice steak thinly against the grain and serve right away.

6. To eat, put a tortilla on your plate, layer the thin-slicedmeat thickly on top, squeeze on lime, dollop on your favorite salsa, and eat. Extra napkins come in handy.

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