When I visited San Antonio, TX, years ago, my cousin took me to the Texas Folklife Festival, where he introduced me to fajitas, telling me that they were originated by poor people who cut "beef skirts" (skirt steak) across the grain to make this tough cut much more tender.
- 1 tablespoon vegetable oil
- 1 inside skirt steak, cut into 3 equal pieces
- 4 small onions, wedged
- 2 small red and green bell peppers, sliced
- salsa fresca
- chunky guacamole
- 1/2 cup olive oil
- 1/3 cup soy sauce
- Juice of two limes
- 1 tsp red pepper flake
- 1/2 tsp freshly ground cumin
- 4 scallions
- 3 tbsp dark brown sugar
- Combine last 7 ingredients in your friendly neighborhood blender until smooth.
- Pour in marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour.
- Remove steak from marinade and place down on the coal area of a preheated charcoal grill. Cook for 60 seconds per side.
- Remove and wrap tightly with aluminium foil. Let rest for 10 minutes.
- Meanwhile, drop a 10" cast iron skillet down on the coals.
- Once pan has heated, toss veggies with vegetable oil. Place in the skillet and cook 2-3 minutes.
- Remove and keep warm.
- Slice steak as thinly as possible across the grain. To serve, place a portion of the sliced steak and vegetables inside the tortilla. Roll up and serve with remaining ingredients.