Skirt Steak Fajitas with Lime and Pepper

Somehow I don't think I have ever made fajitas before.  I'm not really sure why that is, since we make soft tacos with all sorts of fillings fairly regularly, but we never ever make fajitas.  Growing up I always associated fajitas with chicken, grilled bell peppers and grilled onions.  Somehow they never quite did it for me.  If I had known that fajitas could be this good I would have made them long ago!

This recipe was based off one I found online at Epicurious that was from an old issue of Gourmet.  As I mentioned in my Chili-Rubbed Shrimp with Avocado Corn Cocktail post, I found two recipes that I was interested in making for Cinco de Mayo and we decided to make both.  Well, Alex decided to make both.  I just went along for the ride.  And since the shrimp was our original plan, I'm really glad that we decided to make the steak as well.  I loved these fajitas.  I think it was the onions that did it for me, although I also liked the steak itself.  It never occurred to me before to grill sweet onions and then toss them in balsamic vinegar.  Plain old grilled onions are tasty.  Grilled onions tossed in balsamic vinegar are amazing.  I'm going to start throwing them in all sorts of dishes!  There was something really wonderful about the combination of the bright cilantro, with the zip of the lime, the savory and yet sweet onions, and the skirt steak.  Skirt steak is one of my favorite cuts of steak.  It has so much flavor in and of itself.  Unlike other cuts of meat, you really can just throw some salt and pepper on skirt steak, and a little oil, and end up with a wonderfully tasty piece of meat.  I use skirt steak everytime we make tacos and from now on, I am going to use it for all of my fajita-making endeavors!

I love Cinco de Mayo!  And I love my new plates!  Aren't they pretty?

Recipe after the jump!

Skirt Steak Fajitas with Lime and Black Pepper

Adapted from Gourmet

June 2002

INGREDIENTS:

1 large sweet onion, peeled and cut lengthwise into 8 wedges, leaving root ends intact
2 1/2 tbsp vegetable oil
2 1/2 tsp balsamic vinegar
2 tsp kosher salt, plus 1/2 tsp kosher salt
1/4 cup fresh lime juice

3 garlic cloves, grated
1 1/2 lb skirt steak, halved crosswise
2 1/2 tsp coarsely ground black pepper

2 tsp ancho chili powder
8 flour tortillas, fajita size
1 cup fresh cilantro leaves

1 lime, cut into wedges

Heat grill pan over medium-high heat.

Brush onion wedges with 1/2 tablespoon oil and season with salt and pepper.  When grill pan is hot, grill onions, turning occasionally, until tender, about 10 minutes.  Transfer to a cutting board and allow to cool.  When just cool enough to handle, cut root ends off onions and cut onions into 1-inch pieces.  Toss with vinegar and 1/2 teaspoon salt. 

While onions are grilling, stir together lime juice, garlic, 1 tsp salt and 2 tbsp oil in a shallow dish.  Rinse steak and pat dry.  Add steak and marinate at room temperature, turning once, about 20 minutes.

Pat steak dry, then rub with remaining 1 tsp salt, pepper and ancho chili powder.  Grill steak on lightly oiled grill pan, turning once, 3-5 minutes total for medium-rare (depending on the thickness of your skirt steak).  Transfer to cutting board, then let stand 5 minutes before cutting diagonally against the grain into thin slices. 

While steak is standing, toast tortillas directly on grill pan, turning once, until puffed slightly and browned in spots, about 30 seconds. 

Serve steak, onions, cilantro, and lime wedges with toasted tortillas.  Additionally, you can also serve either tomatillo or regular salsa for some extra kick.