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Skirt Steak Fajitas
© Wendell T. Webber

Skirt Steak Fajitas

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  1. 1/4 cup dry red wine
  2. 2 tablespoons extra-virgin olive oil
  3. 2 tablespoons finely chopped garlic
  4. 2 pounds skirt steak, cut into 4-inch pieces
  5. 6 large plum tomatoes, seeded and coarsely chopped
  6. 3 jalapeños, seeded and finely chopped
  7. 1/2 large white onion, finely chopped
  8. 3 tablespoons finely chopped cilantro
  9. 3 tablespoons fresh lime juice
  10. Salt and freshly ground pepper
  11. 1 Hass avocado, thinly sliced
  12. 6 ounces Monterey jack cheese, shredded (1 cup)
  13. 1 cup sour cream
  14. Twelve 9-inch flour tortillas, warmed
  1. In a medium bowl, mix the red wine and olive oil with 1 tablespoon and 2 teaspoons of the garlic. Add the skirt steak and toss to coat, then let stand for 15 minutes.
  2. Meanwhile, in another bowl, toss the tomatoes with the jalapeños, onion, cilantro, lime juice and the remaining 1 teaspoon of garlic. Season the salsa with salt and pepper.
  3. Light a grill or heat a grill pan. Remove the steak from the marinade; season with salt and pepper. Grill over moderately high heat, turning once, until medium rare, about 4 minutes. Transfer to a cutting board; let stand for 3 minutes.
  4. Thinly slice the steak across the grain and arrange on a platter. Serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.


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