Ingredients: |
Ingredients: 1 Skirt Steak
1 bottle Claude's Fajita Marinade - if you can't find it, order it online. It's the best.
2 large Bell Peppers - whatever color you like. I like 1 green, 1 red
1 large yellow onion - Texas 1015 onions if you can find them
1 large garlic clove or more if you like ;)
1 pkg. fajita size flour tortillas- fresh made from the local Mexican market if you have one!
Guacamole-
2 Hass avocados
1 small white onion
1 roma tomato
1 large jalapeño
1 lime
salt
black pepper
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Directions: |
Directions:Use a paring knife to remove silver skin from the skirt steak. Tenderize the steak with a meat mallet. Don't be gentle- skirt steak is tough. Cut steak into 3-4 equal sections.
Place steak in a covered dish, or preferably, a large freezer bag and cover with marinade. Make sure the entire steak is coated with the marinade. Shake it around, massage it etc.. Marinate in fridge for around 2 hrs.
Core and slice bell peppers lengthwise.
Halve and slice yellow onion lengthwise.
Finely chop garlic.
½ hr before cooking, remove steak from fridge so that it will come to room temp. Meanwhile start charcoal on grill so that the coals will be ready for cooking. Ideally, you want to use mesquite charcoal but plain old Kingsford works fine. You can broil in the oven if you want, but grilling is the preferred method.
Once the coals are ready, remove steak from marinade and pat dry with paper towels.
Grill using direct heat over hot coals for 3-4 min each side.
Remove from grill and let steak rest under foil tent at least 5 min. Then slice steak against the grain into ½ inch slices.
It's very important to slice against the grain. Otherwise your meat will be stringy and tough to chew.
Next cook the peppers and onions.
Add a tbsp of vegetable oil to a non-stick (preferably cast-iron) skillet and heat on high until oil starts to smoke.
Add peppers and onions and "stir-fry" until you see them start to caramelize. Then add chopped garlic and cook for 1 min.
Remove skillet from heat and add fajita meat and stir. Add juice of ½ of lime.
Serve with warmed tortillas, refried beans, mexican rice, guacamole, and sour cream.
Guacamole-
Finley chop ½ of white onion, tomato, and cored jalapeño.
Remove and roughly chop flesh of avocados.
Add all ingredients plus juice from the other half of the lime to a mixing bowl and mash together.
Salt and pepper to taste.
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Personal
Notes: |
Personal
Notes: So here's the thing-
I'm not the Michael Clanton that is supposed to be on this list. I am a different Michael Clanton that somehow keeps getting emails intended for the other Michael Clanton. I live in Texas and I believe the Michael Clanton that these emails are intended for lives in Michigan. I have tried to correct this mistake but it keeps happening so I thought I would just go with it and contribute a favorite recipe of mine.
I assure you that I'm not trying to impersonate anyone. I find this all quite entertaining and I hope you will take it in the spirit which I intend.
It's a really good meal and if you try it or have questions, let me know!
Also, even though I'm not the Michael Clanton you're looking for, we're almost certainly related so good luck with the cookbook and Happy Holidays!
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This recipe for Texas Fajitas is from