For as far back as I can remember, skirt steaks have always been those tasty but pricey little pinwheels you occasionally run across alongside other steaks in the meat department.
Now, though, and seemingly all of a sudden, skirt steak comes in a slab. And sure, with the right know-how and a good sharp knife (using what I call the old frontier-style, block-cut jerky technique), you could construct your own pinwheel skirt steaks.
But why, when you can — effortlessly and deliciously — turn those slabs into super steak fajitas?
To lead us through this process of bare meat to sumptuous eat, we have U.S. Marine Corps Sgt. Michael Clawson’s recipe, as it appears on Page 52 of my husband’s copy of “A Salute to Steak,” a collection of recipes to benefit charities that support Marines.
For those of us still scrounging around, on the prowl for that special something to serve as summer’s last great hurrah this upcoming Labor Day weekend, here IT is:
Steak fajitas with Rocky Mountain rub
2 skirt steaks, about 1 pound each and 34-inch thick
Marinade:
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Worcestershire
Guacamole:
2 ripe Hass avocados, halved, peeled and pitted
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Rub:
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1 medium red onion, sliced crosswise into 13-inch slices
2 medium red or green bell peppers, seeded and cut into flat sections
Extra-virgin olive oil
8 flour tortillas, each 8 inches in diameter
With a fork, poke each side of each steak 3 or 4 times to allow the marinade to seep inside the meat. In a small bowl mix together the marinade ingredients; brush evenly over both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
For the guacamole, in a medium bowl, mash the avocado and add the cilantro, lime juice, garlic, salt and pepper; stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
For the rub, in a small bowl, combine the sage, rosemary, oregano, kosher and celery salts and pepper, crushing herbs between your fingertips to release the oils in the herbs. Just before grilling, brush the garlic off the steaks and then season the steaks on both sides with the rub, pressing it into the meat.
Lightly brush or spray the onion and bell peppers on both sides with oil. With the barbecue lid closed, grill the onion, bell peppers and steaks over direct high heat (500 to 550 degrees) until the vegetables are tender and the steaks are cooked to desired doneness, turning once. The onion will take 8 to 10 minutes, the bell peppers will take 6 to 8 minutes, and the steaks will take 5 to 7 minutes for medium-rare.
Remove from the grill and let the steaks rest for 2 to 3 minutes. Cut the onion and bell peppers into bite-size pieces. Wrap the tortillas in a foil packet. With the lid down, grill the packet over direct medium heat (400 to 450 degrees) to warm the tortillas, about 2 to 3 minutes, turning once.
To serve, cut the skirt steak against the grain into 1/4-inch slices. Place the warm tortillas, sliced meat, onions, peppers and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla, then wrapping and eating immediately.
Makes 4 servings.
Do you have a favorite recipe for slab skirt steaks? If so, please send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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