Grilled Herb Marinated Steak Fajitas
|Skirt steaks||2 Pound|
|Fresh lime juice||1⁄4 Cup (4 tbs) (From About 2 Limes)|
|Jalapeno chili||1 , coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Freshly cracked black pepper||1⁄2 Teaspoon|
|Chopped cilantro||1 Cup (16 tbs) (Use Whole Cilantro Including Leaves And Stems)|
|Cumin seeds||2 Tablespoon, toasted|
|Chopped fresh oregano/1 tablespoon dried oregano||1⁄4 Cup (4 tbs)|
|10 inch flour tortillas||12|
Trim all visible fat from the skirt steaks and cut them against the grain into 6-inch-long pieces.
In a small bowl, combine the lime juice, jalapefio, garlic, pepper, cilantro, cumin, oregano, and salt.
In a 1 -gallon freezer bag, layer the steak pieces with 1 tablespoon of herb mixture between each piece.
Squeeze the excess air out of the bag and seal it.
Marinate the steaks for 2 to 3 hours in the refrigerator, turning the bag periodically so that the meat is marinated evenly.
Light a fire in a charcoal or gas grill.
Twenty minutes before grilling, remove the steaks from the bag and scrape off the excess herb mixture.
Cover and let sit at room temperature.
Grill the steaks over a hot fire for 2 to 3 minutes on each side for medium rare.
Grill the tortillas for 15 seconds on each side.
Do not allow them to crisp.
Place them in a basket lined with a warm towel and serve at once with the beef.