Originally Posted by Jessica_Morris
How do you make your Fajita's Craig?
I start with thin sliced onion and garlic (we have a small, hand held mandolin with ceramic blade) which I marinade in either lime juice or Seville orange juice (sour orange) for several days. I add them to the blender along with some red bell pepper, a couple tomatoes, adobo seasoning, fresh ground cumin and chipotle chilis. Blend it until smooth. I marinade the skirt steak in it for 24 hours. Fire the charcoal grill for direct grilling and throw a few hickory or mesquite chunks off to the sides. I pull the steaks from the marinade and blot them dry on paper towels. Just before going on the grill, they get a sprinkle of adobo, salt and pepper.
I also prep the vegis before hand. Red bells, orange bells, onion and baby bella mushies. The vegis get tossed with olive oil, adobo and Mexican oregano. These go in a grilling basket/pan and cook along with the steaks and finish while the steaks are resting if needed.
You can play with the marinade to your liking. I've added silver tequilla before and some extremely hot chilis, but not very often as Karen doesn't like it too spicy.
Always slice the steaks across the grain on a bias.