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2 pounds skirt steaks, cut into pieces that will fit on the grill
3 garlic cloves, peeled and mashed
1/4 cup fresh lime juice
1 teaspoon ground cumin
1/4 cup tequila
1 teaspoon salt
1/3 cup plus 2 tablespoons vegetable oil
1 large white onion, sliced into thin crescents
3 bell peppers (any color), cut into strips
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1) Place the meat in a nonreactive bowl or baking pan.
2) Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil. Pour over the meat and marinate for 2 hours.
3) Heat the grill for medium-high heat.
4) Remove the meat from the marinade and grill until cooked through, about 20 minutes. Do not allow meat to dry by overcooking. Cut the grilled meat into strips and serve with pepper and onion mixture.
5) Fit a perforated tray designed to grill small items over the grill. Brush the onions and peppers with marinade used for the meat and grill on tray until crisp-tender, about 5 minutes.
6) Warm tortillas on the grill before serving as part of fajitas.
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