FajitasSeptember 15, 2014
We prepared these beef fajitas on Friday night at my GraffEATi class at ESMoA. A conversation about LA graffiti and 16th century manuscripts followed by the preparation and feasting of street foods made for a truly unforgettable nights. One of my favorite classes to date.
Grilled meats are sold by street vendors from Asia to Africa to Latin America. Grilling involves applying dry heat to the surface of the food caramelizing its surface and creating lots of flavor.
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup lime juice
2 large cloves garlic, minced
1 teaspoon black pepper
2 pounds skirt or flank steak
Whisk together the olive oil, soy sauce, lime juice, garlic and pepper. Place in a large Ziploc bag and pour in marinade. Massage the meat and allow to marinate for at least 30 minutes in the refrigerator. The longer it marinates, the better the flavor.
Remove the steak from the bag and pat dry with paper towels. Heat a gas grill to high. Brush the grill grate with oil. Place the meat on the hot grill and cook until meat is nicely charred – 3 to 4 minutes per side for medium-rare.
Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Slice thinly against the grain and serve with corn tortillas.