Fajitas Korean-style

Name: Fajitas Korean-style
Ingredients: 2 teaspoons green peppercorns, packed in water, drained; 3 teaspoons black peppercorns; 3 teaspoons white peppercorns; 2 pounds skirt steak; 8 Mexican bulb onions; or substitute large green onions; Vegetable oil; 8 flour tortillas; Condiments: Pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon habanero hot sauce; 1 tablespoon brown sugar; 1 teaspoon dark sesame seed oil; 2 cloves garlic, pressed

15 ingredients

10 steps

Ingredients

2 teaspoons green peppercorns, packed in water, drained
3 teaspoons black peppercorns
3 teaspoons white peppercorns
2 pounds skirt steak
8 Mexican bulb onions; or substitute large green onions
Vegetable oil
8 flour tortillas
Condiments: Pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon habanero hot sauce
1 tablespoon brown sugar
1 teaspoon dark sesame seed oil
2 cloves garlic, pressed

Directions

1

Place all the peppercorns in a clean towel, wrap the towel around them, and pound them with a hammer to coarsely crush.
2

Gently press the mixture into both sides of the skirt steak.
3

Combine all the ingredients for the marinade in a bowl and stir to mix.
4

Place the steak in a nonreactive dish or heavy, resealable plastic bag and pour the marinade over it.
5

Cover and marinate in the refrigerator overnight.
6

Heat the grill to hot, brush the onions with vegetable oil, and grill until soft.
7

Grill the steak over a hot fire until medium-rare, about 10 to 15 minutes.
8

Remove the steak from the grill and slice thinly against the grain.
9

Quickly heat each tortilla on the grill.
10

Serve the steak wrapped in a tortilla and topped with a grilled onion, with bowls of the condiments on the side.