Serves 4 people (3 tacos each)
For the sweet & spicy marinade
- 3 tablespoons extra-virgin olive oil
- 2 medium yellow onions, thinly sliced
- 6 cloves garlic, roughly chopped
- 4 medium jalapeño peppers, sliced
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 tablespoons honey
- ½ cup Tabasco brand Original Red Sauce
- 8 ounces tomato juice
For the fajita steak
- 2 pounds skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces
- Salt and freshly ground pepper, to taste
- 1 medium red onion, sliced paper thin into half moons
- 1 bunch cilantro, chopped including stems to yield ¼ cup
- 1 bunch scallions, thinly sliced
- 1 tablespoon Tabasco brand Original Red Sauce, plus more for serving
- Zest and juice of 3 limes
- 12 soft corn tortillas
- 2 limes, cut into wedges for serving
Start this recipe the day before, or even a couple of days before you want to enjoy it.
Prepare the Sweet & Spicy Marinade
Heat a 10-inch skillet over medium heat, add the oil and heat until oil is smoking. Add the onions, garlic, jalapeños, cumin and paprika and cook until softened, 3 to 4 minutes. Add the honey, Tabasco sauce and tomato juice and bring to a boil, cooking for about 4 minutes before removing from heat.
Transfer the mixture to a blender and pulse until smooth. Allow the purée to cool to room temperature and then place in refrigerator until chilled.
Place the skirt steaks into a sealable plastic zipper bag and add half of the purée, making sure to coat the steaks fully.
Store chilled for at least 12 hours and up to 72 hours.
Place the remaining purée in a sealable bowl, season with a tablespoon of salt and refrigerate.
Prepare the Fajita Steak
When you’re ready to grill the steaks, season them with salt and pepper and allow them to rest at room temperature for 20 minutes. Grill over extremely high heat, about 5-6 minutes, on the first side, then turn and cook 4-5 minutes on the second side, until they are nicely charred on both sides.
To my taste, the char is the most important. It is better to have steaks charred than rare; a nice charred medium rare or medium is delish, and well done is very delicious too. Go with your preference.
Move steaks to a cutting board to rest at least 10 minutes.
Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, scallions, Tabasco sauce, lime juice and zest. Heat the tortillas on the grill and place in a folded towel to keep warm.
Cut the steaks across the grain (this is important!) into ½-inch slices. Place 2 or 3 slices of the steak in a warmed tortilla and add a heaping tablespoon of the red onion-scallion salsa. Finish with a teaspoon of the reserved marinade and serve with lime wedges and more TABASCO® Sauce.
For extra fun, present the tacos with your favorite toppings on the side, like shredded cheese, sliced jalapeños, cilantro, etc.