Saturday, August 4, 2007


These are really easy to make and are always a hit. Make more than you think your family or guests will eat because people will gobble them up! Give yourself an hour to get these on the table, unless you have chopped the vegetables in advance.

4 lbs. skirt steak, cut to fit your grill pan or grill
2 green peppers, seeded and cut into 1/4" strips
1/2 large white or sweet onion, cut into 1/4" strips
1/2 lime
1 large tomato, diced
15-16 flour tortillas, soft taco size
1 pint sour cream, for garnish
Chimichurri Sauce, for garnish
Guacamole, for garnish
kosher salt
black pepper, freshly ground

Special equipment: grill pan or grill, non-stick frying pan

I use a round Le Creuset grill pan because I've had it for years. Le Creuset now makes square and rectangular grill pans, either of which would be a great investment. Le Creuset cookware conducts heat beautifully, but it is very heavy!
  1. Preheat the grill pan over medium-high heat. Season both sides of the skirt steaks with kosher salt, freshly ground black pepper, and a little lime juice.
  2. When the pan is hot, but not smoking, place two or three skirt steaks on the grill. Grill for 3 minutes on one side, flip the steaks and grill for 3 minutes on the other side. This meat will be medium-rare to medium. When the steaks are cooked, remove them to a warm, covered tray to stand for a few minutes; a warming oven works well also. Repeat this step for the rest of the skirt steaks.
  3. While the steaks are cooking, preheat the non-stick pan over medium heat. Warm one tortilla at a time, for approx. 10 seconds a side. Remove the warm tortilla to a warm plate and cover with foil. Repeat this step until all the tortillas are warm.
  4. While the steaks are resting, grill the onions until they are nearly caramelized and the green peppers until they are soft. You can even cover the grill pan to speed up this process. Toss occasionally while cooking to avoid scorching. Remove to a serving bowl.
  5. When the cooked steaks have rested for a few minutes, slice each steak across the grain into very thin (1/8") slices. Place the sliced steak back on the warm try while you set out the meal.
Serves 4 adults or 2 adults and three children.

Serve the meat on a tray. Serve the Chimichurri Sauce and Guacamole in bowls. Serve the tortillas on the warm, covered plate. Serve the diced tomatoes in a bowl. Serve the sour cream. Each guest places a warm tortilla on her plate and adds a few pieces of skirt steak. Garnish with any or all of the tomatoes, grilled vegetables, sour cream, Chimichurri sauce, and Guacamole. The best way to roll up the little fajita is to fold up the bottom third of the tortilla; fold in the sides, and roll the whole thing up.

For those who prefer not to eat beef, you can substitute chicken or an assortment of grilled vegetables for a delicious vegetarian meal.

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