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Skirt Steak Fajitas

Skirt Steak Fajitas
Skirt Steak Fajitas
Serves: 8 -10

3 pounds skirt steak, trimmed of fat
1/2 cup lime juice
1/3 cup or olive oil*
1/3 cup tequila or lime juice
4 cloves garlic, minced or pressed
1 1/2 teaspoons ground cumin
1 teaspoon dry oregano leaves
1/2 teaspoon black pepper
4 or 5 small yellow onions (unpeeled), cut in half, lengthwise
8 to 10 green onions with tops, rinsed well and drained
Mama Lupe Low Carb tortillas*

Cut the steak crosswise into 12-inch lengths, then place in a 9 X 13 inch dish. In a small bowl, stir together the lime juice, oil, tequila, garlic cumin, oregano, and pepper. Pour over the meat, turn meat to coat. Place the onion halves, cut side down, in marinade alongside the meat. Cover and refrigerate for at least 4 hours or until the next day, turning the meat occasionally.

Tie the green onions together with a string about 3 inches from the roots to form a brush.

Place the onion halves on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds.). Cook for about 7 minutes; turn over. Lift meat from the marinade and drain briefly (reserve marinade). Place on grill. Baste meat and onion halves with marinade using green onion roots as a brush. Continue to cook onion halves until browned and slightly soft when pressed, 5 to 9 more minutes. Cook meat, turning once, until browned and done to your liking (cut to test), about 6 minutes for rare. Place meat and onion halves on a carving board as cooked; cover loosely to keep warm.

As the meat cooks, place refried beans on the grill away from the main heat; stir often until hot. Roll onion brush in the marinade and lay on the grill. Turn the brush often until tops are wilted, about 3 to 5 minutes. Place brush on the board; remove string. Thinly slice the meat across the grain.

Let each person heat their own tortillas on the grill turning often with tongs until soft, 15 to 30 seconds. (Use caution as they will burn easily). Place a few meat slices down center of each tortilla; top with some refried soybeans, a few pieces from the onion halves, salsa, guacamole, then sour cream and cilantro. Fold up the bottom, then fold in sides to enclose. Eat green onions alongside.

Serve with freshly made refried black soy beans, salsa fresca, guacamole, sour cream, and fresh cilantro.