- (2.5 pounds) Skirt Steak
1 (2.5-pound) Barham Family Farm Skirt Steak
Salt and pepper
4 large onions: 3 onions sliced crosswise, 1 chopped
1 tablespoon chopped garlic
Juice of 3 limes
1/2 teaspoon ancho chile powder
1/2 teaspoon cumin
6 medium to large poblano peppers
Tortillas, warmed on the grill
Pat steak with a paper towel. Season with salt and pepper. Set aside.
In a blender, combine chopped onion, garlic, lime, chilé powder and cumin. Set aside.
Rub onion slices and poblano peppers with olive oil.
Heat the grill to medium-high. Place the poblanos on the hottest part of the grill and onions around it, further from the flame. Close the lid and roast peppers for 6-8 minutes, or until completely charred; lift lid and remove from the grill and place in a bowl. Cover peppers with a clean kitchen towel and allow to steam 5-10 minutes.
Place steak on the grill over the flames with the lid closed and sear 4-5 minutes. Flip the steak and continue to cook 4 minutes or until golden brown on the outside and rare to medium-rare inside. Place the steak in a 9- by 13-inch pan. Poke steak with a fork and pour onion mixture over the top and massage into the meat. Allow steak to rest for at least 5 minutes.
Move the onions closer to the flames and allow to soften and char on the edges; remove from the heat.
Remove the blistered exterior of the pepper, carefully peeling away most of the char. Slice the peppers into strips and toss with onion rings.
Slice steak on the diagonal, against the grain as you warm the tortillas on the grill. Serve fajitas with peppers and onions.
1 (15.5-ounce) can hominy, drained
1 (16-ounce) can pinto beans, drained
2 cups homemade chicken stock
1 cup salsa verde
1 tablespoon green hot sauce
In a medium saucepan over medium-high heat, warm pinto beans, hominy and broth. Stir together the soup and add leftover steak bits and stir in salsa and hot sauce. Garnish with peppers and onions.