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Cumin-Rubbed Skirt Steak Fajitas

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Cumin-Rubbed Skirt Steak Fajitas
The Best of Food & Wine/1995
Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

“Skirt steak is a very tender cut. It’s the classic choice for fajitas, the
Tex-Mex specialty of grilled meat and trimmings rolled into tortillas.”

Wine: This flavorful meal calls for a straightforward, flavor-packed fruity
red, such as a California Zinfandel. Among possible choices, look for the
1993 Kendall-Jackson Vintner’s Reserve or the 1993 De Loach.

2 to 3 servings

1/2 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper
1 large garlic clove, quartered
2 teaspoons olive oil
One 1-pound skirt steak, trimmed of excess
fat, at room temperature
4 poblano chiles
1/3 cup sour cream
Salt
Six 8-inch flour tortillas
1 small onion, thinly sliced
1 cup finely chopped red and yellow tomatoes
1 avocado, peeled and cut into 1/2-inch chunks

1. Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high
heat until lightly browned and fragrant, about 30 seconds. Transfer to a
mortar to cool; then, using a pestle, coarsely grind. Add the black pepper
and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop
the cumin seeds as fine as you can and put them in a small bowl along
with the black pepper. Mince the garlic and add it to the spices.) Stir in
the olive oil.
2. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes
or refrigerate overnight.
3. Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
Transfer the chiles to a paper bag and let steam for about 5 minutes.
Using a small knife, remove the skin, stems, and seeds. Cut the chiles
into thin strips.
4. In a small bowl, mix the chiles and sour cream. Season with salt.
5. Season the skirt steak with salt and grill over a very hot fire or in the
grill pan over high heat for about 2 1/2 minutes per side for medium-
rare. Transfer to a carving board to rest for about 5 minutes. Using a
very sharp knife, thinly slice the steak lengthwise against the grain.
6. Warm the tortillas on the grill for a few seconds until pliable.
7. Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his
own fajita.
 

Featured Archive Recipe:
Grilled Skirt Steak Tacos with
Roasted Poblano Rajas
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