May 25, 2020


For the fajitas:
5 pounds outside skirt steak
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons Garlic Olive Oil
½ cup soy sauce
1 pound jalapeños
4-5 pounds spring onions
Garlic butter (recipe follows)
For serving: Soft shells, pico de gallo, guacamole (recipe follows), sour cream, queso


For the garlic butter:
2 cups Butter Olive Oil
1 tablespoon chopped garlic
2 tablespoons chopped parsley

For the guacamole:
6 avocados, chopped
½ cup diced white onions
½ cup chopped cilantro leaves
3 tablespoons diced jalapeños
½ cup diced tomatoes
1 lime
1 tablespoon salt


Heat grill to 400 degrees. Cook steak to 125 degrees for medium-rare, about 3 to 5 minutes per side, seasoning with salt, ground black pepper, Garlic Olive Oil, and soy sauce while cooking. Remove from grill and let rest for 5 minutes, then slice across the grain. Heat a skillet over high heat. Cook jalapeños and onions until they start to blister and develop color. Remove from heat, add steak, and top with garlic butter. Serve alongside soft shells, pico de gallo, guacamole, sour cream, and queso.


Garlic Butter
In a stand mixer fitted with paddle attachment, beat butter until fluffy. Add garlic and parsley and mix until incorporated.


In a medium bowl, mix together first five ingredients. Squeeze lime over top and season with salt. Stir and serve immediately.

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