| By Obie Obermark
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| An unconventional recipe that yields exceptionally juicy fajitas. |
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INGREDIENTS |
| Roughly 3 lb. Skirt Steak, trimmed of excess fat and membranes, ½ cup Beer or 2 Tbs. lemon juice plus 6 Tbs. water, 2 Tbs. Cooking oil, 2 Large Onions (sliced), 2 small Green Peppers (sliced),1 medium Tomato (cut into chunks), (optional) 3 or 4 jalapenos or serranos (seeded and sliced) Fajita Fabulosa or Fajita Picosa. |
| DIRECTIONS |
| Lightly dampen the meat with beer or diluted lemon juice and heavily coat with Obie Cue’s Fajita Fabulosa or Fajita Picosa Seasoning. Fold the skirt over 3 or 4 times and place in a gallon Ziploc bag with beer or lemon juice. Refrigerate at least 6 hours or preferably overnight, to give the tenderizer time to work. For quick tenderizing, after seasoning the meat, fold it in thirds over itself, cover with a piece of plastic film and pound it once from one end to the other with a rolling pin. After you work one side over, then flip the skirt over and pound on the opposite side. Marinate as above for 45 minutes before cooking. Remove skirt from bag and drain. Slow grill over low very smoky fire to warm pink center. Remove from fire and cut into 4 equal pieces. Cut each piece into ½” strips longways, cutting across the grain of the meat. To keep from overloading the skillet, cook your fajitas in two batches. Over high heat, in a large heavy skillet heat the cooking oil to near smoking then add half the sliced onions and sauté, tossing or stirring vigorously until the onions begin wilting, then add half of the green pepper(s) and continue stirring until the peppers start to wilt. Add half of the meat strips and stir well to combine. Turn heat down to medium and cook 3 minutes with occasional stirring. Add one half of the tomatoes, stir well and transfer to serving platter and keep warm. Repeat with other half of veggies and meat. Serve with flour tortillas for rolling, and lots of salsa picante. |
