Share “Quick Fajitas”

Oklahoman Modified: September 2, 2010 at 2:06 pm •  Published: September 1, 2010

I usually marinate notoriously tough skirt steak overnight with 1/3 cup soy sauce, 1/3 cup port wine and 1/3 cup jalapeno brine. But a good rub and some chile oil offer a great solution when you either forgot to marinate or take marinating beef on the road. If you don't have chile oil, simply put a cup of vegetable or soybean oil in a pot. Light a burner to the lowest setting and drop in a handful of dried chiles or chile flakes. You may also use sambal oelek. After no less than 10 and up to 30 minutes, strain the oil into a container that has a lid.

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.

Sweet and Spicy All-Purpose Rub

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.


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