Delicious things, fajitas, and a dish I don't cook nearly often enough, given my love for Mexican and Tex-Mex food. For some reason I've long been reluctant to try my hand at them, but I'm not sure why. Perhaps I thought they were difficult to do well enough? As it turns out, they're not. In fact, they're so easy that they made their way into a "15 dishes in 15 minutes" special section in the June issue of Bon Appétit. I don't think I'll ever get it down to 15 minutes start-to-finish, but nevertheless, it's very quick. I've changed the recipe a bit, and my version is reflected below. The original recipe can be found here.
4 tablespoons lime juice (3 for now, 1 for later)
1 teaspoon lime zest
4 large garlic cloves, minced or pressed
2 tablespoons hot chili sauce (e.g. sriracha or harissa)
1 tablespoon ground cumin
1.5 pounds skirt steak, cut into pieces that will fit into your cookware of choice
1 large onion, halved lengthwise and thinly sliced
1-2 peppers (bell, poblano, or whatever else you fancy), seeded and sliced into 1/4" strips
salt and pepper
Combine first five ingredients (using 3 tablespoons of the lime juice) in a bowl. Trim steak and arrange in a 13x9" baking dish or place in a gallon-size sealable plastic bag. Pour marinade over steak, turn or toss to coat, and allow to marinate for at least 15 minutes--a few hours if you can.
Get your grill pan our outdoor grill heating (high heat). While you're waiting for it to heat up, add the onions and peppers to the steak and marinade, and mix to allow the onions and peppers to pick up some of the marinade as well. When the grill surface is hot, add the steaks and cook to desired doneness, about 4 minutes per side for medium-rare. I use my grill pan, which allows me to cook the onions and peppers right alongside the steak; if you're using an outdoor grill you'll have to be careful about the vegetables falling through the grate.
Alternatively, Brave Sir Robin recommends the following cooking method:
I usually grill them very, very rare then after they rest I slice them very thin and finish them with the onions and peppers. (of course you pour any accumulated juices in with them.)However you choose to cook the steaks and veggies, pour the remaining 1 tablespoon lime juice over it all when you're done, then transfer to a bowl or plate and serve with warm tortillas and whatever fixings you like. Tonight I'm having them with homemade guacamole!