Texican Fajitas

1 lb. Beef skirt steak (or bavette steak)
2 TBS olive oil, separated
Tony’s Chile Arriba Seasoning, to taste
1 bell pepper, sliced
1 small sweet onion sliced
1 jalapeño or 2 serrano chiles, sliced – to taste
2 fresh limes and zest
Mexican beer
Tortillas, grated cheese, lettuce, guacamole and pico de gallo

Mesquite wood fire or soaked mesquite chips on a gas grill

Rub flank steak with 1-2 tsp olive oil and sprinkle generously with Tony’s Chile Arriba Seasoning (or salt, pepper and chile powder). Lay in a single layer in a small glass bowl. Top with peppers, onions, chiles, limejuice, lime zest and remaining olive oil. Depending on the pan size you may need to separate into two layers.

Add just enough beer to the side of the bowl to create a marinade. Cover and refrigerate for 12-24 hours.

Remove meats and veggies from marinade, drain juices and discard. Grill over a hot mesquite fire*, cooking the veggies on an oiled grill topper or cast iron skillet. Cook meat to medium-rare, remove, cover and rest five minutes. Slice meat thinly across the grain and serve with veggies, tortillas, grated cheese, lettuce, guacamole and pico de gallo.
– Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Chef’s Notes: If using a charcoal grill, insist on genuine mesquite charcoal chunks. For a gas grill; choose mesquite chips, soak in water, place in a chip box (or perforated tin can, or perforated aluminum foil) and position under the cooking grate and directly on top of the burner in the hottest part of your grill. When the chips start smoking nicely, it’s time to cook.