Beef Fajitas
Beef fajitas are a Tex-Mex grill classic built on skirt steak, a tough cut made tender by a soy, lime and brown sugar marinade and by slicing thinly across the grain. The story goes that poor cooks in Texas came up with the method out of necessity. Here the steak sears hot over charcoal, the peppers and onions char in cast iron, and the table does the assembly.
Instructions
Put the olive oil, soy sauce, lime juice, red pepper flakes, cumin, green onions and brown sugar in a blender. Blend until the marinade is smooth.
Pour the marinade into a gallon-size zip-top bag and add the skirt steak. Press out as much air as you can, seal the bag, and refrigerate for at least 1 hour, or ideally 24 hours or more.
Lift the steak out of the marinade and lay it as close as you can to the coals of a preheated charcoal grill. Cook the first side until the internal temperature reaches 125°F (51°C), then flip it and cook until the thickest part reaches at least 145°F (63°C). That is enough to cook the meat safely, though you can go further if you like it more done.
Take the steak off the grill and cover it right away, letting it rest at least 3 minutes. If you need to hold it longer, wrap it tightly in aluminum foil and keep it in a low-heat spot on the grill or in a low oven.
While the steak cooks, set a 9 to 10-inch (23 to 25 cm) cast-iron skillet on the coals or on a stove. When the pan is hot, toss the sliced peppers and onions with the vegetable oil and add them to the skillet.
Cook the vegetables on high heat for at least 2 to 3 minutes, until moderately soft with some browning. If you like, add a little water and cover the pan to steam them partly, then remove them and keep them warm.
Slice the steak as thinly as you can, cutting across the grain. Serve it with the vegetables, tortillas, salsa fresca, guacamole and lime wedges, and let everyone build their own.
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