Fajita Marinade 2 1/2 lbs. skirt steak
2 small bottles Lea and Perrins Worcestershire sauce
1/2 c. ground comino
1/4 c. garlic powder
1/4 c. ground black pepper
2 yellow onions, sliced juice of
1 pint vegetable oil Mix together all ingredients except steak and onions.
Layer skirt and onions in marinade. Marinate overnight. Note: Chef Lecea uses comino and cilantro profusely; as is typical in Mexican cooking. Those not accustomed to these flavors should season with caution, tasting frequently. Cooking Fajitas Drain marinade and discard. Grill skirt steak over medium-high mesquite coals two to three minutes on each side. Carve into thin slices. To make fajitas, place strips of meat on flour or corn tortillas along with green onions, pico de gallo, grated cheddar cheese, sour cream, and guacamole. Roll tortilla carefully to enclose meat and condiments. Fold tortilla slightly at the end so that the delicious contents do not escape as you eat. (Fajitas are also commonly made with chicken.)
From the March 1987 issue.