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Fajitas II




Source of Recipe


saveur


List of Ingredients




3 small yellow onions, peeled and halved lengthwise
¾ c plus 1 tbl oil
1 tbl Worcestershire sauce
¼ tsp liquid smoke
1 bay leaf
1 ½ tsp pepper
salt
2 lb skirt steak, cut into 3" pieces
1 green pepper, thickly sliced
1 red pepper, thickly sliced
12 scallions, trimmed
1 tomato, cored and quartered



Recipe



Finely chop 1 of the onion halves and put into a large deep ceramic dish. Add ¾ c oil, Worcestershire, liquid smoke, bay leaf, salt and pepper and mix well. Add meat to dish and turn in marinade until well coated. Cover dish with plastic wrap and marinate in refrigerator at least 8 hours (and up to 12 hours).
After marinating, heat grill. Discard marinade. Grill meat turning once, for 6 minutes. (May also cook meat in grill pan on stove over high heat.) Transfer to cutting board.
Thickly slice remaining onions lengthwise and set aside. Heat remaining oil in large skillet over medium high heat until hot but not smoking. Add onions, pepper and season to taste with salt. Cook, stirring often, until vegetables are lightly charred, but still crunchy, about 3-4 minutes.
Meanwhile, thinly slice meat against grain, add to skillet with vegetables and stir until heated through, about 1-2 minutes. Garnish with scallions and tomato wedges.