Steak Fajitas with Pico De Gallo

Technology is a merciless mistress. With each new advance something tried and tested gets pushed to the wayside. One day you're using floppy discs the next you're at the gas station and they give you a 1 Gig flash drive with a fill-up.

One day you're listening to BTO on the 8-Track in your Duster, next your gettin' down to Boom, Boom, Pow on the MP3PodZune jacked into your Prius. Always things changing.

As you know by now, Crabby is no techno Luddite (go ahead, tell me there's no irony in linking to a Wiki about Luddites). Crabby embraces technology, Crabby is down with the latest in gizmos and gewgaws. After the moderate success of the Twitter-Palooza event last week I have decided to expand my reach into cyberworld.

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I have absolutely no idea how to transition to the recipe today except to say, Steak Fajitas with Pico De Gallo is a great mid-week recipe. A little bit of work the night before provides you with a great weeknight meal. So, please enjoy...

Steak Fajitas with Pico De Gallo

inspired by Williams-Sonoma Grilling, tweaked by Crabby

1/2 cup vegetable oil

1 small onion, diced

2 cloves garlic, chopped

1 jalapeno pepper, seeded, deveined and minced

1 TBSP chopped fresh oregano

1 teaspoon ground cumin

2 teaspoons chile powder

1 TBSP chopped fresh cilantro

1 TBSP tequila

1 teaspoon salt

1 2-pound skirt steak

Pico De Gallo

2 tomatoes, seeded and diced

1 small sweet onion diced

1/4 cup chopped fresh cilantro

1 jalapeno pepper seeded, deveined and minced

Juice of 1 Lime

Salt

Flour Tortillas for Serving

In a medium bowl, mix together the oil, onion, garlic, jalapeno pepper, oregano, cumin, chile powder, cilantro, tequila and salt. Stir well to combine.

Place the skirt steak in a large re-sealable plastic bag. Pour in the marinade, seal the bag and refrigerate at least 2 hours and preferably overnight.

Remove the steak from the refrigerator 30 minutes prior to grilling.

Pico De Gallo

Mix all ingredients in a medium bowl and set aside.

Pre-heat grill over high heat.

Remove the steak from the marinade and pat dry. Discard marinade.

Grill the steak over high heat 4 - 5 minutes per side. Steaks should be grilled to medium-rare.

Transfer the steak to a platter and allow to rest 10 minutes.

Optional:

Grill the tortillas turning once until soft.

Just prior to serving, thinly slice the steak across the grain. The more thinly sliced the more tender the meat will be. REMEMBER, SLICE ACROSS THE GRAIN.

Portion meat onto the grilled tortillas along with a spoon of Pico De Gallo, store bought guacamole and sour cream (optional). Serve basmati rice on the side and you've got a meal.

That's all crablings. So if you have a Kindle try the 14-day free trial of Crabby, after all I'm not opposed to makings a little e-money from the e-readers out there..

Until next, time, remember, you can do it, you can cook.