2 lbs beef skirt steak
1/2 onion, halved, slice thin
2 Teaspoons cumin powder
2 Teaspoons powdered red chiles
3 jalapenos, pickled, chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 Tablespoons jalapeno pickling liquid
1 Tablespoon corn oil
1 Tablespoon soy sauce (optional)
1 Teaspoon liquid smoke (optional)
Note: The jalapeno pickling liquid is used to pickle and flavor the jalapenos.
It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.
Place half of the onions in the bottom of a non-reactive dish.
Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
Place the skirt steak into the dish, on top of the onions.
Pour the lime juice and the jalapeno liquid over all areas to coat.
Sprinkle the remaining onions on top of the meat.
Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
Preheat your grill or broiler until hot.
Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
Mix together the oil and, if you are using them, the soy sauce and liquid smoke, then brush or spoon the oil mixture onto the meat surfaces.
Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink.
Remove the meat to a cutting board.
Let sit 5 minutes before slicing to rest.
Cut the meat into thin strips that can be easily rolled into tortillas.
Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.