Subj : 7/24 Nat Tequila Day - 3
To   : All
From : Dave Drum
Date : Mon Jul 24 2023 05:08:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tequila-Lime Skirt Steak Fajitas
 Categories: Latino, Beef, Citrus, Booze
      Yield: 4 Servings
 
  1 1/2 lb Grass-fed beef skirt steak
      4 cl Garlic; peeled
    3/4 ts Kosher salt
    1/4 c  Tequila
      2 tb Freshly-squeezed lime juice

MMMMM--------------------------SERVING-------------------------------
     12    Fresh corn or flour
           - tortillas
      1 sm White onion; fine chopped
      1 c  Shredded green cabbage
      1 bn Fresh cilantro; coarse
           - chopped
 
  Use a thin-bladed knife, such as a boning knife, to
  remove any thin, papery membrane from the steak. Cut in
  half. Make a garlic paste by slicing the garlic and
  sprinkling on the kosher salt. Use the side of a chef's
  knife to smash the garlic into a coarse paste. Rub the
  meat with the garlic paste and lay it in a shallow glass
  or ceramic dish. Pour in the tequila and lime juice,
  cover and let marinate in the refrigerator for at least
  three hours or overnight for the most prominent flavor
  and any tenderizing effects.
  
  Drain the steak from the marinade, pat it dry with paper
  towels, and discard the extra marinade. Prepare charcoal
  or gas grill for high heat (450ºF/230ºC), scrape the
  grate clean and oil it lightly.
  
  When the grill is hot, lay the steaks on the grate and
  cook for about 3 minutes. Use tongs to flip them for an
  additional 2 to 3 minutes. Because the meat is so thin,
  it will cook in minutes. Slice the steaks against the
  grain into very thin strips.
  
  Pile the meat onto a platter to serve warm or at room
  temperature along with the tortillas and bowls of onion,
  cabbage, cilantro, and corn salsa, if desired.
  
  From: http://tucsoncitizen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We can, have and will eat literally anything. Often to extinction.

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