Skirt steak is sold as “beef for fajitas” in Texas grocery stores. You can substitute flat-iron steak, hanger steak, or another cut. Wrap the spicy beef strips in flour tortillas with some raita and chutney for a wild Tex-Pakistani flavor ride.
Makes six tacos
To make the raita:
- 1 cucumber
- 1/2 cup plain yogurt
- 1 clove garlic, minced
For the fajitas:
- 1 pound skirt steak
- 4 T yellow curry powder
- 1 lime
- 6 flour tortillas
- Mango chutney (such as Major Grey’s)
Cut the cucumber in half, remove the seeds, and cut into
1/4-inch dice. Combine the cucumber pieces, yogurt, and garlic to make raita.
Rub the meat on both sides with a generous amount of curry powder. Allow to marinate at room temperature while you heat the grill. Grill the fajitas over a hot fire for 12 to 15 minutes or until cooked through. Transfer to a cutting board and cut the meat into four inch pieces, then turn it sideways to chop against the grain into strips. Sprinkle with salt and lime juice. Divide the meat among the tortillas, and make tacos adding raita and mango chutney.