There are probably more recipes for fajitas as there are cooks who make them.
This is the way I typically make them.
- 1½ lb. flank or skirt steak
- Coarse salt
- Freshly ground peppercorns
- Garlic powder
- 2 medium onion
- 2 bell peppers (1 red and 1 yellow by preference)
- 2 tbsp vegetable oil
- ¼ tsp freshly ground peppercorns
- ¼ tsp dry thyme
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ cup salsa (I use Mila's hot)
- Flour tortillas
- Clean the BBQ grill.
- Start the BBQ. While the BBQ coals are getting hot, prepare the meat and
the sautéed onions and peppers.
- Rinse the steak and pat it dry with paper towels.
- Sprinkle both sides of the meat with coarse salt, Freshly ground peppercorns,
and garlic powder (garlic salt is not a substitute for the coarse salt
and garlic powder). Set aside in a cool place until the BBQ is hot.
- Clean and cut the onions into pieces about 2″ by ¼″.
- Clean and cut the bell peppers into pieces about 2″ by ¼″.
- Heat the oil in a large fry pan.
- When the oil is hot, add the onions, peppers, ground peppercorns, thyme,
garlic powder, and salt.
- Cook over medium high heat, stirring frequently, until the vegetables have softened and the onions
have just started to brown.
- Add the salsa and continue to cook, stirring frequently, for 5 more minutes.
- Turn off heat but do not remove from fry pan until ready to serve.
- Cook meat over BBQ then cut across the grain into strips about ½″
wide. Cut the strips into 3″ pieces.
- Cook the tortillas for a few seconds on each side, either over direct flame
or on a very hot griddle.
- Serve the meat, sautéed vegetables, tortillas, and extra salsa and let people
assemble them at the table.
Serves: 4 people.