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Cinco De Mayo Fajitas

RhumAndJerkRhumAndJerk Posts: 1,506
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Skirt Steak, about 2/3 of a pound</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Fresh Lime, juiced </SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Clove</SPAN> <SPAN class="recipe_ingredient">Garlic, crushed</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Fresh Jalapeno, chopped with seeds</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 6</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">sprigs Fresh Cilantro, chopped</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• ¼</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Tequila</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Kosher Salt</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Fresh Ground Pepper</SPAN></TD></TR>
<h4>Instructions</h4>With a meat-tenderizing hammer, pound the steak some.
Combine all ingredients in a zip-loc bag.
Marinade overnight.<p>Heat the BGE to about 700.
Grill the steak for about 2 minutes per side and let them dwell for two minutes more.
When the steak is done, cut across the grain with an angled diagonal cut. This will help decrease the chewyness of the meat.<h4>Notes</h4>Serve with you favorite tortillas and toppings.
Some ideas for toppings are:
Fresh Tomatoes
Fresh chopped Onions (Both Green and Yellow or Red)
Fresh Chopped Chiles
Fresh Lime Slices
Sour Cream
Fresh Chopped Cilantro
Your favorite Salsa
Notice the emphasis is on Fresh.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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