Authentic Tex-Mex Fajitas and Guacamole
Procedure
- 1 For Marinade I, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours. For Marinade II, combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
- 2 Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
- 3 Preheat the grill until hot.
- 4 Sear the outside of the meat, then cook until medium-rare-it should take 3 to 4 minutes a side if the meat is ¾ inch (1.9 cm) thick or less. Brush meat with marinade 2 or 3 times while cooking
- 5 Transfer the meat to a cutting board. Let sit 5 minutes.
- 6 Cut the meat into thin strips.
- 7 Serve meat strips with warm, soft flour tortillas and Pico de Gallo and Guacamole.
Guacamole
Procedure
Chef Critique - Nicely grilled, nice condiments, beautifully sliced
My Critique - Nice rosy center, delicious guacamole
Group Critique - A little contention over how the steak should have been grilled, medium rare or well done.
- 1 Peel and pit the avocados.
- 2 Place the avocado pulp in a bowl and mash to a chunky texture.
- 3 Add the remaining ingredients and mix thoroughly. Season to taste.
- NOTE - it is recommended to use all lime juice.
Chef Critique - Nicely grilled, nice condiments, beautifully sliced
My Critique - Nice rosy center, delicious guacamole
Group Critique - A little contention over how the steak should have been grilled, medium rare or well done.