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Entrees

Fully Loaded Grilled Fajita Bar with Avocado Salsa and Charred Tomato Salsa

Char-grilled skirt steak makes for the perfect base for fajitas, nachos, tacos, and more with a medley of grilled veggies and salsas.

Grilled fajitas, peppers, guacamole, avocado, salsa, salt, pepper, cheese and limes Onions and various peppers roasting on the grill above live fire

Ingredients

For the Skirt Steak

2 lbs Skirt Steak 

Salt and Pepper

1 tbsp El Mariachi Spiceology

For the Grilled Veggies: 

6 Avocados

4 Limes

3 to 4 Jalapenos

2 lbs Tomatoes 

1 head Garlic

2 red onions, sliced into 1” rounds

4 to 5 Red Fresno Peppers

5 to 6 Anaheim Chile Peppers

3 to 4 Red Bell Peppers

1/2 cup Olive Oil, divided

1 tbsp Silver Tequila

Salt and Pepper

1 tsp El Mariachi spice by Spiceology

For the Fajitas: 

Warmed tortillas

Cotija cheese

Fresh cilantro

Preparation

Grill the Steak:
Rub the steak with salt, pepper, and El Mariachi seasoning. 

Roll the steak

Marinate overnight

Take out 30 minutes before ready to grill

Prep the Grill with Cowboy Oak & Hickory Hardwood Lump Charcoal and Hickory Wood Chunks.  Use Cowboy 100% Natural Wood Wool Firestarters to start your fire.

Place the skirt steaks over direct heat and allow to cook to the desired temp. 

Allow to rest 5 minutes before slicing against the grain. 

Season with salt and serve on a large platter with toasted tortillas and grilled veggies and salsas.

To make the Grilled Veggies: 

Cut the tip of the head off the garlic and pour olive oil over top. 

Coat all veggie in oil

Season with salt and pepper. 

Sprinkle with El Mariachi seasoning.

Remove pits from avocados and rub with oil. 

Add the garlic, and allow to grill for 10 minutes to allow the flavor to permeate.

Add the peppers and onions to the grill. 

Add the limes avocados to the grill, flesh side down.

Allow the veggies to grill and blister on all sides, rotating as needed to avoid burning, 5 to 7 minutes. 

To assemble the char-grilled red salsa: 

Peel the blistered skin from the tomatoes and add to a blender or food processor. 

Peel the skin and seeds from jalapeno and Fresno and add to the food processor. 

Add 1/4 cup onion, 4 cloves of the grilled garlic, juice from 1 lime, tequila, ¼ cup olive oil and pulse to combine.

Season with salt and pepper to taste. 

To assemble the Grilled Avocado Salsa: 

Scoop out 4 grilled avocado into a large bowl. 

Remove skin and seeds from 1 jalapeno and finely mince. 

Add to the bowl. 

Squeeze the juice from 1 lime. 

Add 1/4 cup minced grilled red onion and 4 cloves minced garlic.

Lastly, remove the skin, stem, and seeds from 1 of the blistered anaheim chilies. Mince and add the bowl.
Season with salt, pepper, and El Mariachi spice. Mash with a fork to combine.

Serve with fresh cilantro.

Assemble the Fajita Board: 

Arrange the salsas on a large platter with the sliced steak. 

Serve along the remaining grilled vegetables, sliced. 

Place warm tortillas in a towel and other desired toppings like fresh minced cilantro, cotija cheese, and crema or sour cream. 

Everyone will enjoy building their own fajita platters.

Tip: Using under-ripe avocados will help them maintain their texture while on the grill.

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