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Tequila Fajita Recipe
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Beef
/ Tequila Fajita Recipe

Tequila and Beef Fajita: Two ways to man's heart!

This dish requires beef skirt steak. Every time this cut of beef is mentioned I feel there is a joke lingering around waiting to be told. Skirt steak, once upon a time was inexpensive. Not so much any more but none the less tasty. Also, in the preparation below, a little goes a long way.

The skirt steak is the diaphragm muscle and is used to make all sorts of Mexican dishes and below is one of our favorites, Tequila Fajita. The recipe below easily serves 4, but it is so good your guests may eat twice as much, so be prepared.

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Tequila Fajita Marinade

2 Lbs Skirt Steak
3 heaping Tablespoons Orange Juice Concentrate
4 Tablespoons Lime juice
1 Tablespoon Knox's Chipotle BBQ dry rub seasoning
1 teaspoon crushed red pepper
2 shots of Tequila
Pinch of salt

Lay the skirt steak flat on your cutting board. With a sharp knife, score the meat about one inch apart diagonally across the grain making a diamond pattern. You want to just cut into the surface of the meat and not cut through it. Do this on both sides. Scoring the meat adds surface area and allows for better saturation of the marinade and looks very fancy.

Mix together the orange juice concentrate, lime juice, Knox's Chipotle BBQ Dry Rub, crushed red pepper, tequila and salt.

In a zip lock bag or sealable plastic container add the skirt steak and pour in the Tequila marinade. Massage or flip to make sure the marinade is getting on all of the skirt steak. Let sit for at least 1 hour, up to 4 hours refrigerated. You could prepare this the night before. During this time flip or massage marinade into the skirt steak at least once.

Broiling Skirt Steak for Fajita

Skirt steak cooks fairly quickly and if you are only cooking skirt steak it is more convenient to broil it in your oven broiler. For those who do not know, the broiler is usually directly under your oven. Turn your oven to broil and allow to heat up. Place the shirt steak in a pan and place in the broiler. Broil for 7 minutes and flip it. Broil for another 7 minutes. Remove and let stand for 5 minutes. Cut into slices across the grain.

Grilling Skirt Steak for Fajita

Grill over an even bed of medium hot coals for about 7 minutes on each side for medium. Remove and let stand for 5 minutes. Cut into slices across the grain.

Serving Fajita

Now that you have slices of perfectly cooked, tequila marinated, beef skirt steak you need to assemble it.
You will need:

large flour tortilla
shredded lettuce
roasted red pepper slices
sliced onion, fresh or roasted
sour cream
grated cheese, you choose
salsa
guacamole is a good thing also

Lay the tortilla flat on your plate. Add cooked skirt steak down the center leaving room at the ends for folding. Top with lettuce, roasted red peppers, onion, sour cream and grated cheese. Roll it up like a burrito add some more cheese on top and melt and possibly brown the cheese in your broiler.

You could also put it together like a wrap and eat it with out broiling it again. Either way, it is excellent.
You are in for a treat! Top with salsa and guacamole and serve with a beverage of your choosing.

Enjoy the summer! Knox's all natural gourmet BBQ rubs at your service

Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

 

 

 
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