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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: At least 3 hours before grilling the meat, trim it to remove all fat and
gristle. For skirt steak, use a flat metal pounder to tenderize. {This is
needed because of the short marinading time.} Put the meat in a shallow
glass dish or plastic bag. Combine the marinade ingredients. Marinate for
about 3 hours in refrigerator.
About 45 minutes before serving, clean the grill surface and rub it with an
oil dampened cloth. Preheat the grill for about 30 minutes. Remove the meat
from the marinade. Sprinkle the meat and salt and pepper and place it on
the grill. Baste with marinade, grill, then turn, baste again and grill
until medium rare, about 5-6 minutes in all, or until desired doneness.
Remove, cover with foil and keep warm.
Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the
onions and cook until browned, but still crisp. Remove and add bell
peppers. Saute about 2 minutes and add onions. Remove the skillet from the
heat.
Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads in
foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave for 15
to 25 seconds per tortilla, depending on your microwaves strength. Or grill
'em on the coals for a few seconds, or in another cast iron skillet for a
few seconds.}
Cut the beef across the grain into strips about 1/4 inch thick. Reserve all
the juices. Put the skillet back on high heat long enough to get hot, then
add the meat. It will sizzle. Turn immediately, then put the onions and
peppers on top. Pour the reserved juices on top to create a sizzle. (For an
even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP
oil instead of the reserved juices.) Carry the skillet immediately to the
table. Squeeze lime juice on top. To serve, use tortillas to enclose meat
strips, peppers, onions, pico de gallo, guacamole, and sour cream.
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