2 1/2 to 3 pounds skirt steak, cut into 1-inch sections
Nonstick cooking spray
1 large onion (about 1 pound), peeled, halved, and cut into thin slices
2 large red bell peppers, stemmed, cored, and cut into julienne strips
1/2 teaspoon salt
1 cup tomato-based bottled hot salsa
1/2 cup chopped red onion
1/2 cup packed fresh cilantro (stems can be used)
1/4 cup olive oil
3 chipotles adobado, with clinging sauce
2 Tbsp tequila
2 Tbsp fresh lime juice
1 Tbsp liquid hickory smoke flavoring
1/2 cup amber beer
18 6-inch flour tortillas, warmed
Pico de Gallo
In a food processor, puree the salsa, red onions, cilantro, 2
tablespoons of the olive oil, the chipotles, tequila, lime juice,
and liquid smoke. Stir in the beer. In a shallow nonreactive dish,
pour the marinade over the skirt steak and let it stand at room
temperature, covered, turning it once or twice, for 2 hours.
Heat one or two heavy cast-iron skillets or a cast-iron stove-top
grill pan over medium-high heat. When they are very hot, lightly
coat the skillets with nonstick cooking spray. Letting the excess
marinade drip off, and working in batches if necessary, place the
meat in the skillets. Cook, turning once or twice, until browned
on the outside and medium-rare inside, 4 to S minutes per side.
Transfer the meat to a cutting board and let it rest for 10 minutes.
Meanwhile, in a large heavy skillet over medium heat, warm the
remaining 2 tablespoons of olive oil. Stir in the onions and sweet
red peppers, season with salt, and cook, covered, stirring once
or twice, for 8 minutes.
Cut the meat, across the grain and at a slight angle, into thin
slices. Add the meat and any juices from the cutting board to the
skillet with the onions and peppers. Raise the heat to high and
cook uncovered, tossing and stirring, until the meat is heated
through and the onions and peppers are lightly browned, about 5
minutes. Transfer to heated fajita pans or a large heated platter
and serve immediately, accompanied by warmed tortillas, pico de
gallo, and guacamole.