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Tortuga's Fajita - Austin~ Texas

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      Title: TORTUGA'S FAJITA - AUSTIN~ TEXAS
 Categories: Fajitas, Hot, Mexican, Main dish
      Yield: 8 Servings
 
      3 lb Skirt Steak
      2    Large Yellow Onions
      2 tb Vegetable Oil
     16    Flour/Whole Wheat Tortillas
      2 tb Garlic, Minced
           PICO DE GALLO
    1/2 c  Fresh Cilantro, chopped
      2    Scallions,
           -chopped(Grn.Onion
      2 c  Grated Cheese
           Lime Juice
      1 tb Ground Black Pepper
      2    Large Tomatoes, chopped
      1 ts Garlic, minced
 
    <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.
  
  TIME : 45 mins preparation, several hours marinatying,
       10    minutes cooking.
 
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