Fajitas

Aubrey and I were watching the food network last night, and we saw Alton Brown making fajitas. We made a late night trip to Wal*Mart to get a steak and the ingredients for the marinade. We couldn't find a skirt steak or flank steak, so we decided to get a sirloin. The recipe says to marinate for 1 hour, but we did it overnight. We also didn't grill directly on the charcoal, but it still turned out very good. This is definitely worth making again!


Ingredients:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
1 of each: Red, Green, Yellow Bell Pepper; sliced
1 Yellow Onion; quartered
2 pounds inside skirt steak, cut into 3 equal pieces
Tortillas
Special equipment: blow dryer (LOL... maybe we'll try this one day)

Marinade ingredients in the blender

Directions:
1. Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.


2. Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

3. Place peppers and onion in skillet and continually stir until tender, but still crisp. Remove from heat.

4. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Make your fajita by placing the veggies and meat on the tortilla and rolling up.