Use beef skirt steaks. Yyou may have to ask the butcher for these
outside the southwest, they are inexpensive and readily available
in areas of the country such as Texas) [note that you can use flank
steak or tri-tip sirloin but it just doesn't taste the same.] Flour
tortillas For the meat marinade: Olive or other vegetable oil as preferred
and about an equal amount of fresh lime juice (or a combination lime
juice and white vinegar), salt, pepper to taste, minced garlic or
garlic powder Accompaniments: salsa, raw sliced onions, shredded mild
cheese, diced tomatoes, shredded lettuce, sour cream, etc. First,
marinate the skirt steaks in the oil/lime juice mixture as described
above. Overnight in the refrigerator works well using a ziploc bag.
The amount of marinade depends on the amount of meat. [The lime juice
imparts an incredibly sweet and fresh taste to the meat, you will
love the effect.] Prepare your accompaniments and have them ready
for guests to use according to their own preferences. Some people
fry onions (instead of using them raw) and others cook some green
pepper as accompaniments. I personally think that this detracts from
a simple fresh taste, but hey this is food, not medicine... Grill
the fajitas outside (over wood charcoal if you can get it)--over a
medium hot fire this will require about 10 minutes a side. After grilling,
allow the skirt steaks to sit for a couple of minutes, then slice
across the grain in relatively thin slices. Warm the flour tortillas
slightly (microwave will do nicely if you aren't a purist). Allow
people to assemble the fajitas themselves: slices of meat rolled in
the tortillas together with accompaniments of their choice. You may
also want to have some hot pepper sauce and cilantro also at the ready.
This is a "can't lose" company dish, the meat when re-heated tastes
good as leftovers as well.
