Authentic Tex-Mex Fajitas

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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Ingredients

2	pounds	beef, skirt steak
1/2	each	onion	halved, slice thin
2	teaspoons	cumin	ground
2	teaspoons	dried red chiles	powdered
3	each	jalapeno peppers	pickled, chopped
2	Cl	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

Directions

1. Place half of the onions in the bottom of a nonreactive dish. Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put 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.

2. Preheat the 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. 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.

3. Remove the meat to a cutting board. Let sit 5 minutes before slicing. 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.