Serves: 4 to 6 people
Ingredients:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce:
(makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice:
(mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions:
(heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
Directions:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Ingredients:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce:
(makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice:
(mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions:
(heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
Directions:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Author: Chef Domenic Laurenzo
Reataurant: El Tiempo Cantina, USA
Source: http://www.houstontexasfood.com/tag/recipe/