This help-yourself meal, popular in Texas, is loved by both kids and cooks because they can combine meat, vegetables, and bread, all in one dish. Using skirt steak is traditional, but if you can't get this from your butcher, substitute flank steak. Fajitas are served with a salsa picante, onions, guacamole, and some warmed flour tortillas.

Ingredients

• 4 small onions, peeled, halved, and rubbed with virgin olive
• oil
• 1 skirt steak (about 2 lb.)

• 8-10 flour tortillas (divide them in half and wrap in
• aluminum foil; warm them on the grill or in the oven)
• Salt and black pepper

Instructions

1. When the coals are hot, place the onions on the grill. After several minutes, push them to the outside and cook the steak on both sides (about ten minutes for medium rare). Remove the meat and onions. Slice the onions; slice the steak against the grain on the diagonal as thinly as possible. Arrange both on a warmed platter and present with the salsa, guacamole, and warmed tortillas on the side. Serves four or five.

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Find more about:

• Entrees |
• Grilling |
• Mexican |
• Onions |
• Skirt Steak

Related Categories:

• Grilling Ideas |
• Mexican Recipes |
• Beef Entrees