5 pounds outside skirt steak, 2 tablespoons salt , 2 tablespoons black pepper , 2 tablespoons garlic powder , ½ cup soy sauce , 1 pound jalapeños , 4-5 pounds spring onions , Garlic butter (recipe follows) , For serving: Pico de gallo, guacamole (recipe follows), sour cream, queso |2 cups butter , 1 tablespoon chopped garlic , 2 tablespoons chopped parsley |6 avocados, chopped , ½ cup diced white onions , ½ cup chopped cilantro leaves , 3 tablespoons diced jalapeños , ½ cup diced tomatoes , 1 lime , 1 tablespoon salt
For the fajitas:|For the garlic butter:|For the guacamole:
- Heat grill to 400 degrees. Cook steak to 125 degrees for medium-rare, about 3 to 5 minutes per side, seasoning with salt, ground black pepper, garlic, and soy sauce while cooking. Remove from grill and let rest for 5 minutes, then slice across the grain.
- Heat a skillet over high heat. Cook jalapeños and onions until they start to blister and develop color. Remove from heat, add steak, and top with garlic butter. Serve alongside pico de gallo, guacamole, sour cream, and queso.
In a stand mixer fitted with paddle attachment, beat butter until fluffy. Add garlic and parsley and mix until incorporated.
In a medium bowl, mix together first five ingredients. Squeeze lime over top and season with salt. Stir and serve immediately.
From Eatymology: Fajitas.
- Recipe from Alex Padilla, Mama Ninfa's, Houston