Caltex fajitas


2 lb skirt steak cut into 4-6″ lengths
4 tbsp olive oil
6 med-large cloves garlic, pressed
2 tbsp finely minced chile pepper
1 bunch cilantro, chopped fine
3/4 cup minced green onions (green and white parts)
4 fresh limes
1/2 med sized valencia orange
1/4 cup lager beer
fresh ground black pepper

How to prepare

Mix the olive oil, garlic and chopped pepper together in a medium bowl. Marinate steaks for an hour or so at room temperature or overnight. Add the liquids to the bowl, stir to mix, and then add the cilantro and minced green onion and mix well. Add the steaks to the cilantro-juice mixture, making sure the meat is well covered by the liquid. Refrigerate, for another 12 – 24 hours, tossing occasionally. About an hour before you’re ready to cook, press the pepper into the meat, turn meat over, and repeat. Let meat sit while preparing the fire and allow to come to room temperature before grilling. Prepare a hot charcoal fire. Baste the meat with the marinade while grilling. Cook as desired. After the meat has cooked, prepare it for serving by scoring each piece with a sharp knife *with* the grain and then slice into thin strips *against* the grain. This will serve to tenderize the steak and make it easier to eat.

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