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 Chacoal and Hickory Wood Chunks. Use Cowboy Woven Wood 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.