2 ½ pounds beef skirt (untrimmed -- untenderized, unscored flank steak
1 8-oz bottle herbs and garlic oil-based
3 tsp chili powder
1 ½ tsp garlic powder
2 Tbsp lemon pepper
small limes (juiced)
2 tsp cumin
1 large onion (minced)
1 tsp minced cilantro (or parsley)
1 tsp Worcestershire sauce
1 tsp cayenne pepper
1 bay leaf
1. Preheat pit. Mix all ingredients except beef together to make a marinade. Pour over meat in a non-reactive container. Cover and stir occasionally for 6-8 hours prior to cooking. Cook in either of these ways:
2. If you have the space, smoke the fajitas for about 30 minutes with pure mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking.
3. Cook over direct heat (mesquite coals are best) for 6-10 minutes per side depending on how done you like your meat. Baste with marinade while cooking.
4. Immediately slice meat (at a 45 deg diagonal cut to the grain of the meat). Serve with guacamole and pico de gallo in warm flour tortillas. Figure ½ lb. of meat and 3-4 flour tortillas per person.