Tortuga’s Fajita – Austin, Texas

1 Combine marinade ingredients in a large glass baking dish.
2 Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you marinate
overnight.
3 Make the PICO DE GALLO: combine all of the ingredients in a small
serving bowl.
4 Slice the yellow onions into 1/4″ slices, and cut each slice into a
semicircle. Grill the meat until it is cooked slightly less than the way
you like it. Meanwhile, saute’ the onions in th eoil until they are soft.
Use a large frying pan that will have enough room for the meat later.
5 After removing the meat from the grill, slice it into strips that are
cut acrosss the grain. The strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan, and fry for another minute
or two.
6 Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with the
grated cheese. You amy wish to provide picante sauce in addition.
7 Each person makes their own fajita by taking a tortilla, spooning
some of the meat onto it, then adding their choice of each of the other
ingredients in whatever combination they want.

TIME : 45 mins preparation, several hours marinatying, 10 minutes cooking.