Tip: Read directions completely before preparing.
Ingredients:
1/2 tablespoon, fresh
comino seeds (cumin)
6 black peppercorns
5 cloves, peeled fresh
garlic
¼ cup, olive oil
2 tablespoons, white
vinegar
2 fresh squeezed, lime
juice
1/2 cup, orange juice
1/2 cup, water
½ teaspoons, salt
1 cup cilantro, chopped
(no stems)
1 jalapeño, minced
3 lbs, skirt steak
(fajitas, skirt steak)
Directions:
In a small sauté pan, over medium high heat,
toast the comino seeds and black peppercorns for about 30 seconds. You will
smell the hint of oils releasing. Remove from heat, and add them to a molcajete
(mortar and pestle).
Add the garlic, and grind into a paste. Add 1/2
cup of water and stir, this is to make sure you remove all the paste from the
molcajete and pour into a bowl.
Add all the other
ingredients into the bowl and whisk to combine.
Pour in marinade into a
gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as
possible. Refrigerate for at least 4 hours, but preferably overnight or up to
24 hours.
Remove the fajitas from
the marinade, and discard excess marinade. Grill the fajitas, on high heat,
somewhere around 500 degrees.
Grill for 7 to 10 minutes
per side. Flipping only once. The cooking time is an estimate and is going to
depend on the thickness of your meat.
Once done, remove from heat and let rest, covered with a tented piece of
foil for 10 minutes. Slice as thinly as possible, against the grain, and serve.
Enjoy!
Tip: You can also marinate fajitas in a bowl. Just
make sure the meat is covered. Serve on heated flour or corn tortillas! Topped
with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron
skillet to serve and just before taking to the table squeeze fresh lemon juice
over the meat. For a healthier alternative serve with whole wheat tortillas,
low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo
and Guacamole.
