Quick Fajitas

This preparation of skirt steak is perfect for classic fajitas, but it is equally good on hoagie rolls or sliced and eaten with your fingers.

2 pounds skirt steak, preferably tenderized

1/4 cup chili oil

2 tablespoons Sweet and Spicy All-Purpose Rub, or your favorite rub or chile powder

• Pour oil into a shallow baking dish. Place steak in the oil and coat on both sides. If the steak is too long, cut it into two or three pieces. Pack rub on both sides of the steaks, cover and let stand at room temperature until fire is ready.

• Light a fire on half of the grill. If using gas, light half the burners.

• Grill steak over direct heat 1 minute to 90 seconds per side, depending on the thickness. Once each side is well-seared, move to unlighted side of grill and cover. Let roast 6 to 8 minutes.

• Let stand at least five minutes. Slice against the grain and serve on tortillas with your choice of salsa, guacamole, cheese and sour cream.

1/2 cup ground mild red chile such as ancho, you may substitute chile powder

1/2 cup paprika

1/4 cup granulated sugar

1/4 cup sea salt

3 tablespoons garlic powder

3 tablespoons onion powder

2 tablespoons toasted, ground coriander seed

2 tablespoons toasted, ground cumin seed

2 tablespoons toasted, ground tellicherry pepper

1-2 teaspoons chile de arbol or cayenne pepper

• Combine thoroughly and store in an airtight container.

• Source: Dave Cathey.