GMA Recipe: Steak Fajitas With Rocky Mountain Rub

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Steak Fajitas With Rocky Mountain Rub
From Sgt. Michael Clawson, MOBCOM Kansas City
Thursday, May 25, 2006

Think you know steak? Well the Marines sure do! U.S. Marines appeared on Good Morning America to present some of their favorite ways to cook a steak during Fleet Week in New York city. This recipe and lots more can be found in the new grilling cookbook, "Command of the Grill: A Salute to Steak" which raises money for charities of wounded or killed Marines and their families. The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines.

Try this steak and buy the cookbook!

Ingredients

2 skirt steaks, about 1 pound each and 3/4-inch thick

1 medium red onion, sliced crosswise into 1/3-inch slices

2 medium red or green bell peppers, seeded and cut into flat sections

Extra virgin olive oil

8 flour tortillas, each 8 inches in diameter

Marinade

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon minced garlic

1 teaspoon Worcestershire sauce

Guacamole

2 ripe Hass avocados

1 tablespoon finely chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Rub

1 teaspoon dried sage

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

Directions

With a fork, poke each side of each steak three times or four times to allow the marinade to seep inside the meat.

In a small bowl mix the marinade ingredients. Brush the marinade evenly over both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

In a medium bowl, combine the guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.

In a small bowl combine the rub ingredients and crush them between your fingertips to release the oils in the herbs. Just before grilling, brush the garlic off the steaks and then season the steaks on both sides with the rub, pressing the spices into the meat.

Lightly brush or spray the onion and bell peppers on both sides with oil.

With the lid closed, grill the onion, bell peppers, and steaks over direct high heat (500°F to 550°F) until the veggies are tender and the steaks are cooked to desired doneness, turning once. The onion will take 8 to 10 minutes, the bell peppers will take 6 to 8 minutes, and the steaks will take 5 to 7 minutes for medium-rare.

Remove from the grill and let the steaks rest for 2 to 3 minutes.

Cut the onion and bell peppers into bite-size pieces. Wrap the tortillas in a foil packet. With the lid down, grill the packet over direct medium heat (400°F to 450°F) to warm the tortillas, about 2 to 3 minutes, turning once.

To serve, cut the skirt steak against the grain into 1/4-inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla. Wrap and serve warm.

Makes 4 servings

Recipe ©2006 Weber-Stephen Products Co. from their book, "Command of the Grill. A Salute to Steak" All proceeds from the sale of the book go to charities that support wounded or killed U.S. Marines and their families.