Skirt Steak Fajitas with Fresh Pico de Gallo

Post date: Aug 30, 2011 6:26:48 PM

Serves 5

Pico de Gallo

One 10-ounce can diced tomatoes with green chiles, drained

¾ cup canned black beans, drained and rinsed

1 medium onion, chopped

2 jalapeños, seeded and finely chopped (leave the seeds in if you like more heat)

½ cup chopped cilantro

½ teaspoon salt

¼ teaspoon finely ground black pepper

Juice of one lime

Fajita Seasoning

1 tablespoon salt

1 tablespoon good-quality chili powder

1/2 tablespoon finely ground black pepper

1/2 tablespoon granulated garlic

1/4 teaspoon ground cumin

1/4 teaspoon white pepper

Pinch of cayenne pepper

2 pounds skirt steak

1 lime, cut in half

10 eight-inch corn (or flour for individuals who are not GF) tortillas

To make the pico de gallo, put the tomatoes, beans, onion, jalapenos, and cilantro in a large bowl. Mix well. Add the salt, pepper, and lime juice. Mix well and set aside.

To make the fajita seasoning, add the salt, chili powder, pepper, granulated garlic, cumin, white pepper, and cayenne to a small bowl. Mix well and set aside.

With a long, thin sharp knife, filet the skirt steak into two thinner steaks by holding the meat down on a cutting board and cutting through it. Cut the steaks into 6-inch pieces. Squeeze one-half of the lime on the meat, and then season it liberally with the fajita seasoning. Flip the meat and repeat.

Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for 3 minutes. Flip and cook for 3 more minutes. Remove to a platter and let rest for 3 minutes. Warm the tortillas in the microwave for 1 minute. Meanwhile, slice the steak thinly against the grain. Mix the pico de gallo well again. Divide the meat evenly among the tortillas and let the guests add the pico de gallo.

Recipe courtesy of “Ribs, Chops, Steaks, and Wings,” by Ray Lampe (Chronicle Books).