Dry Fajita Rub from Steven Raichlen
- 1/4 cup paprika
- 3 tablespoons coarse salt
- 2 tablespoons chili powder
- 2 tablespoons cracked black pepper
- 2 tablespoons garlic powder
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon onion powder
- 1 tablespoon dried coriander
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
Combine all ingredients and mix with your fingers or a fork.
Grilled Skirt Steak Fajitas (serves 4 to 6)
- 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
- 2 1/2 tablespoons olive oil
- 2 bell peppers, cut into 2 inch strips ( I used yellow ones)
- 2 lbs skirt steak
- 8 flour tortillas
- 1 cup fresh cilantro leaves
- Grated cheese, if you like
- Sour cream, again if you like
- Metal or wood skewers
Start your grill up and warm to medium-hot. Apply rub to both sides of the skirt steak and allow to rest on your counter for 30 minutes. Meanwhile thread onions and bell peppers onto skewers, then brush with olive oil. Season with salt and pepper. Grill onions, turning occasionally, until tender, 16 to 20 minutes. When just cool enough to handle, cut onions into 1-inch pieces and set on a platter.
Turn grill to high and let the temperature come up a bit. Grill steak, turning once, 4 to 8 minutes total for medium-rare depending on the thickness of your steak. Mine were very thin, maybe 1/4 inch max and I grilled them for 2 minutes on each side.
Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices against the grain of the meat.
While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots. Serve steak, onions, peppers, cilantro and salsa all wrapped in tortillas. We added cheese, salsa and sour cream ’cause we love it all so much!