Steak Fajitas from Scratch

Marinate the Steak:

• Pat the skirt steak dry with paper towels.-
• In a blender, combine lime juice, olive oil, Worcestershire sauce, garlic cloves, black pepper, kosher salt, red pepper flakes, chili powder, ground cumin, and cilantro stems. Blend until smooth.
• Place the skirt steak in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, up to a couple of hours.

Tortillas:

• In a food processor, combine bread flour, baking powder, and kosher salt. Pulse to mix.
• Add beef fat (butter or lard) and mix until the mixture resembles playdough.
• Slowly add warm water while mixing until a dough forms. The amount of water may vary, so add it little by little until the dough comes together.
• Let the dough rest for 30-40 minutes.
• Divide the dough into smaller balls, aiming for around 50g each. Roll each ball into a smooth ball, ensuring there are no seams.
• Cover the dough balls with a damp paper towel and let them rest for 10-15 minutes.
• Using a tortilla press, gently press out the tortillas.
• Heat a grill or skillet and toast the tortillas until they are slightly charred. Keep warm.

Jalapeno Avocado Crema:

• In a blender, combine avocados, lime juice, garlic cloves, cilantro, cumin, chili powder, black pepper, torch-blasted jalapeños, and Mexican crema. Blend until smooth.

Preparing the Fajitas:

• Fire up the grill.
• Remove the skirt steak from the marinade and grill it over high heat, flipping periodically to avoid burning. Cook until desired doneness, then remove from the grill and let it rest.
• Add bell peppers and onions to the grill pan and cook until they are softened and slightly charred. Season with salt and additional beef fat if desired. Keep warm.

Assembly time!:

• Slice the skirt steak against the grain into thin strips.
• Toast the tortillas.
• Place the sliced steak and grilled veggies on the tortillas.
• Drizzle with the jalapeño avocado crema.
• Top with cilantro.
• Dive in!