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:
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.
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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