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Steak fajitas

Steak fajitas
Kirk McKoy / Los Angeles Times

Discada. Cowboy wok. Disco. Gwok. Plow disc cooker. Cajun wok. Disc grill. Outdoor wok. Disc. Familiar with any of these names? If not, don’t sweat it. Until recently, I was one of many outdoor cooking enthusiasts who had never even ... Read more

Total time: 45 minutes, plus marinating time | Serves 4 to 6
  • 2 to 4 chipotle peppers in adobo sauce, or as desired
  • 5 cloves garlic
  • ¾ teaspoon ground cumin
  • 3 green onions, chopped
  • 1 bunch cilantro, chopped
  • ½ cup canned or fresh (skin removed) diced tomatoes
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ¼ cup orange juice
  • ½ cup canola oil, plus more for cooking
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 ½ pound skirt steak
  • Sliced bell peppers and onions, for serving
  • Small corn or flour tortillas, for serving
  • Crumbled queso fresco and/or Mexican crema, for serving
  • Pico de gallo or salsa, for serving

Step 1In the bowl of a food processor, combine the chipotle chiles, garlic, cumin, green onions, cilantro, tomatoes, lemon, lime and orange juices, oil, salt and pepper. Purée.

Step 2Rub the marinade all over the skirt steak, then place in a large resealable plastic bag with the marinade and refrigerate 2 to 4 hours.

Step 3Remove the bag from the refrigerator 1 hour before grilling to allow the steak to come to room temperature.

Step 4Heat a discada or grill over high heat, and coat with a thin film of oil. Grill the steak until medium-rare, 4 to 6 minutes on each side. (For lower-heat burners, it might be easier to slice the steak prior to grilling to insure the pieces sear properly, and don’t simply simmer in their juices while cooking.) Remove the steak and slice crosswise across the grain into thin strips. Meanwhile, grill the sliced peppers and onions until charred and softened.

Step 5Remove the steak and vegetables from the discada. Lightly oil the discada and warm the tortillas on both sides. Serve immediately, along with the steak fajitas, vegetables, cheese and pico de gallo.

Each of 6 servings:
Calories 520; Protein 42 grams; Carbohydrates 1 grams; Fiber 0; Fat 39 grams; Saturated fat 9 grams; Cholesterol 131 mg; Sugar 1 gram; Sodium 205 mg
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