GarnetTigerMom
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Grilled Fajitas With Mojo
Ingredients:
2 1/4 pounds skirt steak, fat trimmed and cut into thirds
Kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 lime, juiced
Extra-virgin olive oil
12 flour tortillas, warm
Guacamole
Good quality store bought salsa
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
1-3 chipolte chiles in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
Cooking Instructions:
Prepare the mojo (marinade). Combine 1-3 chiptole chiles in adobo sauce, 2 limes (juiced), 2 garlic cloves (roughly chopped), 1 orange (juiced), 3 tablespoons rough chopped cilantro leaves, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and some fresh ground pepper in a bowl. Using a stick immersion blender, regular blender, or food processor, puree the mojo until smooth. Transfer mojo into a re-sealable plastic bag. Add 2 1/4 pounds skirt steak to bag (flank steak, New York Strip, and filet mignon are great alternate cuts). Seal and shake to coat meat thoroughly. Refrigerate for up to 4 hours to fully tenderize and flavor the beef.
Lightly oil grill or grill pan, and preheat to medium-high heat. Remove beef from the bag of mojo, throw the steaks on the grill, and season liberally with salt and freshly ground black pepper. Grill for approximately 4 minutes on each side for medium-rare steaks, or around 10 minutes on each side if you prefer well-done steaks. Transfer meat to a cutting board and let rest.
Once the beef is off the grill pan and resting, add 2 red bell peppers (thinly sliced), and 1 large onion (thinly sliced), to the grill and toss with lime juice and olive oil. Grill the veggies for 7 to 8 minutes, until just barely limp.
Heat up flour tortillas. Turn any free burners on a medium low flame by placing a tortilla on each flame. Let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the other side. Remove the tortillas to a clean kitchen towel and wrap to keep warm. You can also heat your tortillas in a microwave by wrapping tortillas in a lightly dampened kitchen towel and heating for about 1 minute. Check to see if they are warm, and if not, continue heating at 1-minute intervals until tortillas are warm and pliable.
Thinly slice steak, against the grain on a diagonal.
To serve fajitas, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. You may serve with sour cream and shredded cheese. Roll up the tortilla to enclose the filling.
Ingredients:
2 1/4 pounds skirt steak, fat trimmed and cut into thirds
Kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 lime, juiced
Extra-virgin olive oil
12 flour tortillas, warm
Guacamole
Good quality store bought salsa
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
1-3 chipolte chiles in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
Cooking Instructions:
Prepare the mojo (marinade). Combine 1-3 chiptole chiles in adobo sauce, 2 limes (juiced), 2 garlic cloves (roughly chopped), 1 orange (juiced), 3 tablespoons rough chopped cilantro leaves, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and some fresh ground pepper in a bowl. Using a stick immersion blender, regular blender, or food processor, puree the mojo until smooth. Transfer mojo into a re-sealable plastic bag. Add 2 1/4 pounds skirt steak to bag (flank steak, New York Strip, and filet mignon are great alternate cuts). Seal and shake to coat meat thoroughly. Refrigerate for up to 4 hours to fully tenderize and flavor the beef.
Lightly oil grill or grill pan, and preheat to medium-high heat. Remove beef from the bag of mojo, throw the steaks on the grill, and season liberally with salt and freshly ground black pepper. Grill for approximately 4 minutes on each side for medium-rare steaks, or around 10 minutes on each side if you prefer well-done steaks. Transfer meat to a cutting board and let rest.
Once the beef is off the grill pan and resting, add 2 red bell peppers (thinly sliced), and 1 large onion (thinly sliced), to the grill and toss with lime juice and olive oil. Grill the veggies for 7 to 8 minutes, until just barely limp.
Heat up flour tortillas. Turn any free burners on a medium low flame by placing a tortilla on each flame. Let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the other side. Remove the tortillas to a clean kitchen towel and wrap to keep warm. You can also heat your tortillas in a microwave by wrapping tortillas in a lightly dampened kitchen towel and heating for about 1 minute. Check to see if they are warm, and if not, continue heating at 1-minute intervals until tortillas are warm and pliable.
Thinly slice steak, against the grain on a diagonal.
To serve fajitas, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. You may serve with sour cream and shredded cheese. Roll up the tortilla to enclose the filling.