1 x 6oo gram whole skirt steak, trimmed and cut in half along the grain
2 cloves garlic, finely chopped
1 chilli, deseeded and finely chopped
2 limes, juice and grated rind
1 orange, juiced
1 tablespoon Worcestershire Sauce
3 teaspoon sunflower oil
3 teaspoon Tequila (optional)
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
½ teaspoon ground pepper
4 capsicums, mixed colours, sliced
2 onions, sliced
12 flour or corn tortillas
fresh coriander leaves, chopped
Fajitas are a Tex-Mex cuisine and originated as a way of quickly grilling skirt steak. Fajitas are normally served with a flour or corn tortilla. The Mexican name is Arrachera. The steak needs to be marinated for at least 12 hours; otherwise everything is to be cooked just prior to eating.
To make the marinade; add together all the ingredients and pour into a sealable plastic bag. Place the meat in the bag and mix together well. Place in the fridge for a minimum of 12 hours—up to 24 hours.
Mix together the ingredients for the dry rub. When ready to cook, remove the meat from the bag and pat dry with a paper towel. Brush a little oil over the meat and then season with the dry rub. Grill on a hot barbeque for 3–4 minutes each side. Remove from heat and put to one side to rest. Heat a little oil over a high heat in a heavy based pan and quickly stir-fry the capsicums and onions.
Slice the meat thinly across the grain and serve wrapped in a warm tortilla with the capsicum and onion stir fry, guacamole, sour cream, and chopped coriander. Serves 4-6.