Steak Fajitas

Fajitas were originally developed because of the tough cut of meat that was often given to the Mexican cowboys as part of their pay. The skirt steak was an undesirable cut due to its toughness, yet the Mexican cowboys figured out a way to make a great dish nonetheless. Although skirt steak is the traditional meat used when making fajitas, I prefer the flank steak, but any type of steak will do.

In order to break down the muscle fiber that causes certain cuts of meat to be tough, a marinade is required. The marinating process not only tenderizes the meat, but also adds additional flavoring. With the addition of herbs, spices and a wide assortment of ingredients, you are able to somewhat alter the flavor of the meat.

Begin by making criss/cross cuts on the surface of both sides of the meat and soaking it in your favorite marinade overnight. 24 hours is preferred on tougher cuts of meat such as flank or skirt steak. If you need a good recipe for a marinade, try my Tex-Mex marinade, here. I developed it with fajitas in mind.

When you're ready to prepare the fajitas, fire up your grill. Once your fire has reached a medium-high heat, place the mesquite chips on the coals. If using a gas grill, wrap the chips in a "packet" of aluminum foil and poke several holes with a fork for the smoke to escape. Give the chips a few minutes to begin smoking. Put the steak on and close the cover. Cook about six to eight minutes and turn. Cook for another six to eight minutes.

Once your steak has cooled enough to handle, slice into strips cutting across the grain. Put in an oven to keep warm.

I prefer to use a special frying pan for grill cooking, but a regular pan on a stove top will also work. Start with the peppers and onions, stirring frequently. Cook until almost soft. Add the tomatoes and the steak and cook for another 2-3 minutes. Add more cumin or chili powder per taste.

Some people prefer the vegetables crisp, while others enjoy them completely soft. Cook according to your personal preference.

Serve with warm tortillas and the sour cream, salsa, cheese, guacamole and hot sauce.

Easily convert this recipe to chicken by substituting the steak with two or three chicken breasts. Marinade for 3 to 4 hours, then cook on the grill as you would with the steak.