Every year around Cinco de Mayo I try to enjoy the holiday with a margarita and some delicious chips and salsa. But, I usually feel like a jerk using a cultural holiday as an excuse to lounge around stuffing my face with queso. So this year I tried to be a little more authentic and a lot less cheesy (pun definitely intended).
After researching some techniques I decided that I could honor the traditions of our Mexican-American friends and really do the holiday some justice. Since barbeque is often a part of this celebration of independence I fired up the grill and built a marinade that was party-worthy. Our "party" ended up being me and the kids eating skirt steak fajitas, and a living room picnic watching "Ferris Bueller's Day Off," but at least the food was delicious! The key to this dish is letting the citrus and spices break down the meat and get absorbed into the tissue. The result is a decadent version of a family favorite (that tastes great with margaritas and chips & salsa).
Happy Cinco de Mayo, and May in general. The weather is wonderful, the sun is shining, and it's going to be a great summer...I can just taste it!
Grilled, marinated skirt steak
Skirt steak fajitas
Ingredients
2 lbs skirt steak (membrane removed)
1/3 c soy sauce
1/2 olive oil
4 green onions, roughly chopped
2 garlic cloves
1/4 lime juice
1/2 tsp red pepper flakes
1/2 tsp cumin
2 TBS brown sugar
Directions
- remove membrane from skirt steak and cut into manageable pieces, 2-3, and place in a gallon-sized plastic bag
- blend remaining ingredients and pour over steak in bag, refrigerate for 1+ hours
- when ready to cook remove from bag and remove excess marinade
- heat grill very hot for best sear, do not cook over medium
- allow to rest for 10 minutes then slice against the grain
- serve on tortillas with fresh cilantro and your favorite toppings