Ryan loves meat. If his diet could be just protein he would be pretty happy (though his doctor probably wouldn't be). Needless to say, when we found this recipe and I insisted on making it, Ryan was a bit skeptical. These recipes come from a time of well done meat, what do people from the past know about a good marinade. Well, when we made this recipe, Ryan declared it his new favorite fajita marinade. So take that as the four thumbs up approval that it is.
There really isn't a lot of talking involved with explaining how to make either fajita marinade or Pico de Gallo.
The really important thing to know about the fajitas is to let the marinade do its magic over the course of 24 hours for the best results. So make sure and plan ahead at least a day.
For the fajitas, you'll want to get 2lbs of skirt steak. This does not need to be fancy. This can be grocery store skirt steak. When you take it out, cut off as much fat as you can. When we made this recipe we bought the meat from a place that pre-cut the meat so that's why our pictures have it pre-cut, but traditionally we just put the whole skirt steak into a baggie and marinate it that way. I don't think there's a right or wrong answer here. If you have a way you prefer go for it. We've done it both ways and it's equally good.
To make the marinade, just combine all the ingredients. Easy breezy. We generally put the meat into a ziplock, but you could put it in a bowl with a lid or Tupperware, and pour the marinade on top of it, close it up and let it sit in the fridge for 24 hours.
Generally its easier to cook the meat if it's not been cut. But the process is the same regardless. When it's time to cook it, put it on the grill on high, cook on both side for about 2-3 minutes (medium rare), cook for 5 minutes if you want it more well done. Then let it rest for about 10 - 15 minutes and cut into it. Obviously you don't have to cut into it if it's already been cut!
While the meat is resting you can make your pico de Gallo.
Pico de Gallo is equally easy to make. All you have to do is roughly chop all the ingredients (the tomatoes and onions), mince the garlic, throw in some green chilis and cilantro and toss it in the sauce. Boom.
We love fresh pico, but we did discover that there's something good that happens with the pico when it's about a day old. The onions get a lot softer marinating in the oil and it becomes just that much better. Do with that information what you wish!
Then all you have left to do is build your fajitas! Put them in a tortilla and add the toppings (plus the pico!) to your taste. Add some Mexican corn for added flavor.
Enjoy the dinner! Let me know if you make it and what you think!
FAJITAS
SERVES: 4 - 6 | PREP TIME: 24 HOURS | COOK TIME: 20 MINUTES
Ingredients
2 lbs. skirt steak
1/2 cup Italian dressing (wishbone or Paul Newman)
1/2 cup soy sauce
1/2 cup apple cider vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar, packed
1 tsp. garlic powder
juice of 1/2 a lime
Instructions
1. Mix together all ingredients except the meat.
2. Cut the fat from the meat and place in a container. Top the meat with the sauce, making sure that as much of the meat as possible is covered with the sauce. Let marinate for 24 hours in the refrigerator.
3. Cut into 5-6 oz. portions when ready to serve.
PICO DE GALLO
SERVES: 4 - 6 | PREP TIME: 5 MINUTES
Ingredients
2 large ripe tomatoes, chopped (small pieces)
1 onion, chopped
1-2 cloves garlic, minced
2-3 Tbsp. fresh chopped cilantro (or to taste)
2-3 fresh green chilies, chopped (optional)
1 Tbsp. or more lime juice
1 Tbsp. olive or salad oil
Salt to taste
Instructions
Coarsely chop all ingredients and mix well.