Tortuga’s Fajita – Austin~ Texas

1 Combine marinade ingredients in a large glass baking dish.
2 Peel the fatty membrane from both sides of the skirt Steak. This
requires a very sharp knife. Add meat to marinade and marinate for at
least 4 hours, preferably overnight. Keep it in the fridge if you
marinate overnight.
3 Make the PICO DE GALLO: combine all of the ingredients in a
small serving bowl.
4 Slice the yellow onions into 1/4″ slices, and cut each slice
into a semicircle. Grill the meat until it is cooked slightly less
than the way you like it. Meanwhile, saute’ the onions in th eoil
until they are soft. Use a large frying pan that will have enough
room for the meat later.
5 After removing the meat from the grill, slice it into strips
that are cut acrosss the grain. The strips should be 3-4 inches long
and 1/4 inch thick. Add the strips to the onions in the pan, and fry
for another minute or two.
6 Place on the table the pan full of meat, the bowl of pico de
gallo, a basket with the tortillas, a bowl with the guacamole, and a
bowl with the grated cheese. You amy wish to provide picante sauce in
addition.
7 Each person makes their own fajita by taking a tortilla,
spooning some of the meat onto it, then adding their choice of each
of the other ingredients in whatever combination they want.