SKIRT STEAK FAJITAS

Makes 4 servings

My favorite dish at Mariachi Restaurant in Rehoboth Beach, Delaware, is the steak fajitas. This Tex-Mex classic features a boldly flavored fajita marinade that both seasons and tenderizes the meat. To replicate the smoky char of the restaurant’s grill, cook the steak quickly over high heat in the EGG. Here is my version.

MARINADE

½ cup (120 ml) fresh orange juice

¼ cup (60 ml) fresh lime juice

¼ cup (60 ml) soy sauce

2 tbsp (30 ml) olive oil

½ tsp chili powder

1 tsp ground cumin

½ tsp smoked paprika

½ tsp salt

½ tsp freshly ground black pepper

⅛ tsp cayenne pepper

2 tbsp (5 g) chopped fresh cilantro

2 tbsp (20 g) minced garlic

1½ lb (680 g) skirt steak, cut into

3 equal portions

4 bell peppers, assorted colors, seeded and sliced into thin strips

1 large onion, sliced

TO SERVE

Sliced limes

12 flour tortillas, warmed

Optional fixings: sliced avocado, pico de gallo, shredded cheese, sour cream

Marinate the steak: In a large bowl, whisk together the marinade ingredients. Place the skirt steak in a large ziplock bag and pour in three-quarters of the marinade to cover the meat. Place the bell peppers and onion in another ziplock bag and pour in the remaining one-quarter of the marinade. Seal up both bags and place them in the refrigerator to marinate for about 4 hours.

Set up the EGG for 450°F (230°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 450°F (230°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 50 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, remove the meat from the marinade and discard the marinade. Place the steak on one side of the cooking grid and cook for 3 to 4 minutes. Flip the steak and continue to cook until it reaches an internal temperature of 120°F (49°C) for medium rare, 2 to 3 minutes, or until your desired doneness. Transfer the steak to a cutting board and allow it to rest for about 10 minutes. Slice the meat against the grain into thin strips and set aside.

While the steak is cooking, place a 12-inch (30-cm) cast-iron skillet on the other side of the cooking grid and allow it to heat up. Transfer the bell peppers and onion to the hot skillet and discard the marinade. Sauté the peppers and onion until they begin to soften, about 3 minutes. Close the lid and continue to cook until tender, 3 to 4 minutes longer.

To serve, arrange the sliced steak, peppers, onion, cut limes and warmed tortillas on a platter. Serve with your desired toppings.