Thursday, August 28, 2014
Margarita Fajitas
Margarita Fajitas
2 POUNDS BEEF SKIRT STEAK
JUICE OF 3 SMALL LIMES
2 LARGE GARLIC CLOVES
1/4 CUP WORCESTERSHIRE SAUCE
2 TABLESPOONS TEQUILA
2 LARGE POBLANO PEPPERS, SEEDED AND HALVED
1 LARGE RED BELL PEPPER, SEEDED AND HALVED
1 LARGE YELLOW BELL PEPPER, SEEDED AND HALVED
2 MEDIUM WHITE ONIONS, CUT INTO WEDGES
12 FLOUR TORTILLAS
Combine lime juice, garlic, worcestershire sauce and tequila.
Add sliced peppers, onion and skirt steak.
Marinate in refrigerator 6 hours or overnight.
Wrap tortillas in foil and place on outer edge of grill.
Place marinated steaks, peppers and onions on grill, 4 to 6 inches
over medium hot coals.
Cook for 10 to 12 minutes, turning once.
Remove steak from grill and allow to rest 5 minutes before slicing
at an angle across the beef grain into 1/4 inch thick strips.
Cut the peppers into strips.
Arrange carved steak, peppers and onions on a platter.
Serve with warm tortillas and condiments, such as shredded cheddar
cheese, sour cream, pico de gallo and guacamole.
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