We're Back, So are Fajitas!

George:
Since the last time I posted, spring has arrived, my reocurring leg injury is back, I've travelled to San Francisco with my job, and my sister had two cool kids, Eoanna and Nicholas. I was out on Long Island spending time with them, and with family visiting from Ottowa, when I cooked some great Skirt Steak Fajitas on the grill. People went crazy for it. Tooting my own horn? Yes, but they were really that good. There is hardly a greater joy.

Fajitas w/ Mango Salsa

red peppers
green peppers
skirt steak
red onions
yellow onions
corn tortillas
lime
cilantro


Marinade everything in soy sauce, olive oil, lime, cilantro, garlic, black pepper. Grill the peppers and onions over med/high until blackened nicely.They should be left in large pieces so they're easy to manage. The marinated meat can also be grilled on med high. Only cook it for a few minutes on each side. Do not over cook your meat!
It should blacken slightly on the outside, giving it that charred flavor you love. In the mean time, small batches of tortillas can be warmed up on the stove top. Simply put a few of them in a pan dabbed with olive oil, and flip them frequently to coat them all with oil(butter is better, shhh). Slice the steak right before serving. Cut the peppers and onions into thin slices as well. Serve it up with a slice of lime, radish slices, and Mango Salsa.

Mango Salsa

1 ripe mango
1/2 yellow onion
1/2 red onion
1 jalepenjo
1 1/2-2 limes
Ripe Ripe Tomatoes (Almost any kind will do)
1/2 head of cilantro
salt to taste

Cut up all the ingredients into a fine dice. Or slightly larger. Douse with lime and salt, and let it meld together.
Ciao! Vrooom........