tequila fajitas with pico de gallo... 30 minutes (plus marinating)

 

the goods:

 

1/2 cup vegetable oil

1 yellow onion, thinly sliced

2 cloves garlic, chopped

1 jalapeno chile, ribs and seeds removed, minced

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

1 tablespoon chile powder

2 tablespoons chopped fresh cilantro

1 tablespoon tequila

1 and 1/2 teaspoons salt

1 skirt steak or flank steak, trimmed of fat and silver skin

 

small flour tortillas, warmed in the microwave between two damp paper towels

 

pico de gallo:

2 tomatoes, chopped

3 scallions, thinly sliced

1/4 cup chopped fresh cilantro

1 jalapeno chile, ribs and seeds removed, minced

juice of 1 lime

salt

 

In a large zip-top bag, combine the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro, tequila, and salt. Score the steak a few times across the grain. Place steak in marinade bag and massage to coat and combine. Let marinate overnight in the refrigerator. Let sit at room temperature for 30 minutes prior to grilling.

Make the picco de gallo: Mix together the tomatoes, scallions, cilantro, jalapeno, lime juice, and salt to taste in a bowl. Set aside.

Heat your grill to high heat. Clean and oil hot grates. Remove steak from marinade (reserving marinade) and grill directly over high heat for 4-5 minutes on each side, turning once. Transfer to a cutting board and tent loosely with foil.

Meanwhile, heat a cast-iron skillet to high and, using tongs, grab onions out of marinade bag and place in the hot skillet. Cook until most sauce has been absorbed and onions are soft and golden, about 10 minutes.

Warm tortillas, slice steak against the grain into bite-sized pieces. Place meat on tortillas, topped with onions and pico de gallo.