Tacos al Carbon
by Robb Walsh
from The Tex-Mex Cookbook
(Broadway Books, 2004)
Makes 12 fajita tacos
One of the first establishments to cash in on the fajita craze was the restaurant in Austin’s Hyatt Hotel. But since fajita meat required so much preparation, they substituted sirloin. The Hyatt served the grilled steak, with a pile of soft flour tortillas and other taco fillings such as guacamole, sour cream, and salsa, so that patrons could roll their own tacos at the table. Here’s a recipe for grilled sirloin tacos, fajita-style.—Robb Walsh
1 1/2 pounds sirloin
2 garlic cloves, slivered
1/4 cup olive oil
2 tablespoons chili powder
12 warm flour tortillas
Condiments of choice
1. Heat a gas or charcoal grill.
2. Pierce the steaks with a knife and insert the garlic slivers. In a bowl, combine the olive oil and chili powder and turn the steaks in the mixture until well coated. Salt the steaks to taste and put them in a shallow dish while the coals are heating.
3. Grill the steaks over a fairly hot fire, turning once, for 4 to 6 minutes on each side, until at desired doneness.
4. Transfer the steaks to a cutting board, slice them against the grain into strips, and squeeze the lemon over the strips.
5. Serve with tortillas and condiments of choice.
Recipe © 2004 Robb Walsh. All rights reserved.