Fajitas
INGREDIENTS:
2 1/2 lb Beef skirt (untrimmed;
-untenderized, unscor
Flank steak
One 8-oz bottle herbs and
-garlic oil-based
1 Beer
3 ts Chili powder
1 1/2 ts Garlic powder
2 tb Lemon pepper
sm Limes (juiced)
2 ts Cumin
1 lg Onion (minced)
1 ts Minced cilantro (or parsley)
1 ts Worcestershire sauce
1 ts Cayenne pepper
1 Bay leaf
2 1/2 lb Beef skirt (untrimmed;
-untenderized, unscor
Flank steak
One 8-oz bottle herbs and
-garlic oil-based
1 Beer
3 ts Chili powder
1 1/2 ts Garlic powder
2 tb Lemon pepper
sm Limes (juiced)
2 ts Cumin
1 lg Onion (minced)
1 ts Minced cilantro (or parsley)
1 ts Worcestershire sauce
1 ts Cayenne pepper
1 Bay leaf
Preheat pit. Mix all ingredients except beef together to make a marinade. Pour over meat in a non-reactive container. Cover and stir occasionally for 6-8 hours prior to cooking. Cook in either of these ways:
If you have the space, smoke the fajitas for about 30 minutes with pure mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking.
Cook over direct heat (mesquite coals are best) for 6-10 minutes per side depending on how done you like your meat. Baste with marinade while cooking.
Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat). Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2 lb. of meat and 3-4 flour tortillas per person.
If you have the space, smoke the fajitas for about 30 minutes with pure mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking.
Cook over direct heat (mesquite coals are best) for 6-10 minutes per side depending on how done you like your meat. Baste with marinade while cooking.
Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat). Serve with guacamole and pico de gallo in warm flour tortillas. Figure 1/2 lb. of meat and 3-4 flour tortillas per person.