I saw your te-killya, err -- tequila episode with the Tri-tip. Try this 'un from Rick Bayless of Frontera Kitchens. I have never heard anyone say anything but 'these are awesome' when when have folks over and serve them these....hope you try them. [p]Grilled Steak and Onion Rajas
1 ½ LB whole Flank Steak or Skirt Steak
2 Large Onions
4-5 cloves garlic (peeled)
4 Poblano Peppers
2-3 Fresh Limes
Monterrey Jack Cheese
½ teaspoon ground Cumin
warm Corn tortillas
At least 1 hour ahead, cut up ½ of 1 of the onions in coarse chunks. Place the onion in a food processor with the garlic and the juice of 2 limes. Add the cumin, 1 teaspoon of salt and process the mixture until a paste is formed. Smear the puree onto the steak, place in a large plastic “Zip-Lok” and refrigerate for at least an hour, but no longer than 8 hours. Slice the remaining onion into ½ inch thick rings for grilling.
On the Egg:
Get a hot fire going (400 or so)and coat the onions with a small amount of olive oil. Remove the marinade from the steak and coat the steak with olive oil as well. Place the onions, steak, and peppers (whole) onto the grill. Try to put the onions on a cooler spot on the grill than the rest or you’ll have to turn them frequently. Turn the peppers frequently until charred so that the skin can be peeled. Try not to burn the flesh of the pepper. [p]You may have to turn the steak more than once to keep from charring too much, but cook to your liking. What you're after is cooking it without the outside being too dry.
Once everything is done, let the steak rest for about 5 minutes prior to slicing. Make three slices with the grain dividing the large steak into three strips. Now make ¼-inch slices going across the grain of each strip. Place in a bowl and add about ½ teaspoon or so of salt or to taste. Peel and seed the peppers, and cut them into ¼ inch strips. Place peppers and onions into a bowl, add about ½ teaspoon of salt or so and mix.
Now its like Fajitas…Make your own with a warm corn tortilla, steak, grilled onions, peppers, grated cheese and squeeze of fresh lime juice. Guacamole goes well with this, too. [p]DrR