FAJITA SKIRT STEAK MARINADE RECIPES

Steps:

• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.
• Heat charcoal, preferably natural chunk, until grey ash appears.
• Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.
• Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
• Serve with grilled peppers and onions, if desired.

Steps:

• For marinade, juice the Lime (2) and Orange (1) into a bowl. Mix in Fresh Cilantro (3 tablespoon), Ground Cumin (1 teaspoon), Olive Oil (4 tablespoon), Chipotle Peppers in Adobo Sauce (2), and Chili Powder (1/2 teaspoon) and whisk everything together.
• Cut Skirt Steak (3 pound) into manageable pieces. Place the steaks in a ziploc and pour the marinade in. Move around to make sure steak is covered with marinade. Seal the ziploc and place it in the refrigerator for 3-4 hours.
• In a food processor, add the Ro-Tel® Diced Tomatoes & Green Chilies (1 can), Roma Tomato (2 pound), Jalapeño Pepper (1), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (1 tablespoon) and pulse a few times.
• Next, add in the Lime Juice (6 tablespoon), Ground Cumin (1 teaspoon), Salt (1 teaspoon), Granulated Sugar (1 teaspoon), Fresh Cilantro (1/2 cup), Yellow Onion (1), and Garlic (1 clove). Puree everything together again to make the spicy salsa.
• In a large bowl, halve and pit the Avocado (5). Add Garlic (2 clove), Lime Juice (6 tablespoon), Yellow Onion (1/2), Kosher Salt (1 teaspoon), Fresh Cilantro (1/2 cup), and Ground Black Pepper (to taste).
• Drizzle in Olive Oil (2 tablespoon) and begin to mash everything together. When mixed thoroughly, make sure to refrigerate the guacamole until you serve the fajitas.
• Preheat the grill. While you wait for it to come to temperature, start slicing the Yellow Onion (4) and Red Bell Pepper (2). Feel free to combine them because you will cook them together later.
• Season the marinated steak with salt and pepper (to taste) and place them on the grill.
• Grill the skirt steak on one side for 4 minutes.
• Flip the steaks over and grill for another 4 minutes.
• Wrap the steak up in aluminum foil and let rest for 15 minutes. While the steaks rest, grill the sliced onions and peppers on the griddle. Season with Salt and Pepper (to taste) and set aside in a bowl.
• Slice steaks to desired thickness, while you warm the Tortilla (10) on the griddle just to get them hot.
• Layer steak on the warm tortillas, and top your fajitas with some of the guacomole, grilled onion and peppers and hot salsa. Fold to make your fajita and enjoy!.