MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tequila-Lime Skirt Steak Fajitas
Categories: Latino, Beef, Citrus, Booze
Yield: 4 Servings

1 1/2 lb Grass-fed beef skirt steak
4 cl Garlic; peeled
3/4 ts Kosher salt
1/4 c Tequila
2 tb Freshly-squeezed lime juice

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12 Fresh corn or flour
- tortillas
1 sm White onion; fine chopped
1 c Shredded green cabbage
1 bn Fresh cilantro; coarse
- chopped

Use a thin-bladed knife, such as a boning knife, to
remove any thin, papery membrane from the steak. Cut in
half. Make a garlic paste by slicing the garlic and
sprinkling on the kosher salt. Use the side of a chef's
knife to smash the garlic into a coarse paste. Rub the
meat with the garlic paste and lay it in a shallow glass
or ceramic dish. Pour in the tequila and lime juice,
cover and let marinate in the refrigerator for at least
three hours or overnight for the most prominent flavor
and any tenderizing effects.

Drain the steak from the marinade, pat it dry with paper
towels, and discard the extra marinade. Prepare charcoal
or gas grill for high heat (450┬║F/230┬║C), scrape the
grate clean and oil it lightly.

When the grill is hot, lay the steaks on the grate and
cook for about 3 minutes. Use tongs to flip them for an
additional 2 to 3 minutes. Because the meat is so thin,
it will cook in minutes. Slice the steaks against the
grain into very thin strips.

Pile the meat onto a platter to serve warm or at room
temperature along with the tortillas and bowls of onion,
cabbage, cilantro, and corn salsa, if desired.

From: http://tucsoncitizen.com

Uncle Dirty Dave's Archives

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... We can, have and will eat literally anything. Often to extinction.

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