PREPARATION:
Grill the Steak:
- Rub the steak with salt, pepper, and El Mariachi seasoning.
- Roll the steak
- Marinate overnight
- Take out 30 minutes before ready to grill
- Prep the Grill with
Cowboy Oak & Hickory Hardwood Lump Chacoal and
Hickory Wood Chunks. Use
Cowboy Woven Wood Firestarters to start your fire.
- Place the skirt steaks over direct heat and allow to cook to the desired temp.
- Allow to rest 5 minutes before slicing against the grain.
- Season with salt and serve on a large platter with toasted tortillas and grilled veggies and salsas.
To make the Grilled Veggies:
- Cut the tip of the head off the garlic and pour olive oil over top.
- Coat all veggie in oil
- Season with salt and pepper.
- Sprinkle with El Mariachi seasoning.
- Remove pits from avocados and rub with oil.
- Add the garlic, and allow to grill for 10 minutes to allow the flavor to permeate.
- Add the peppers and onions to the grill.
- Add the limes avocados to the grill, flesh side down.
- Allow the veggies to grill and blister on all sides, rotating as needed to avoid burning, 5 to 7 minutes.
To assemble the char-grilled red salsa:
- Peel the blistered skin from the tomatoes and add to a blender or food processor.
- Peel the skin and seeds from jalapeno and Fresno and add to the food processor.
- Add 1/4 cup onion, 4 cloves of the grilled garlic, juice from 1 lime, tequila, ¼ cup olive oil and pulse to combine.
- Season with salt and pepper to taste.
To assemble the Grilled Avocado Salsa:
- Scoop out 4 grilled avocado into a large bowl.
- Remove skin and seeds from 1 jalapeno and finely mince.
- Add to the bowl.
- Squeeze the juice from 1 lime.
- Add 1/4 cup minced grilled red onion and 4 cloves minced garlic.
- Lastly, remove the skin, stem, and seeds from 1 of the blistered anaheim chilies. Mince and add the bowl.
Season with salt, pepper, and El Mariachi spice. Mash with a fork to combine. - Serve with fresh cilantro.
Assemble the Fajita Board:
- Arrange the salsas on a large platter with the sliced steak.
- Serve along the remaining grilled vegetables, sliced.
- Place warm tortillas in a towel and other desired toppings like fresh minced cilantro, cotija cheese, and crema or sour cream.
- Everyone will enjoy building their own fajita platters.
Tip: Using under-ripe avocados will help them maintain their texture while on the grill.