Spiced Beef Fajitas With Guacamole and Salsa Fresca

For the marinade:
2 cloves garlic, crushed
1/2 t. red pepper flakes
1/2 t. ground cumin
1/2 t. dried oregano
1/4 t. ground allspice
2 T. Mexican beer
1 T. olive oil

For the steak:
1 lb. skirt or flank steak

For the guacamole:
1 fresh green chiles, seeded and finely chopped
2 T. finely chopped cilantro
1/4 C. fresh lime juice
1 medium avocado, chopped
salt and freshly ground black pepper to taste

For the sides:
4 flour tortillas
salt and freshly ground black pepper to taste
1 handful shredded lettuce
Salsa Fresca
1/2 C. sour cream

To make the marinade:
Combine garlic, red pepper flakes, cumin, oregano, allspice, beer and oil. Add steak and turn to coat. Cover and refrigerate for 1 hour or up to 24 hours.

To make the guacamole:
Combine chiles, cilantro, lime juice and avocado. Mash with a potato masher until well combined but still chunky. Add salt and pepper to taste. Cover tightly and refrigerate for up to 24 hours.

Grill steak over hot coals or indoors in a preheated ridged cast iron grill pan over high heat. Cook for 5 minutes per side for rare, 7 minutes per side for medium rare, 10 minutes per side for well done. Let the steak stand for 5 minutes then cut in two pieces. Cut on the diagonal into thin slices.

Warm tortillas by setting them directly over the grill or under the oven broiler for 30 seconds on each side. Place steak slices in warmed tortillas, sprinkle with salt and pepper. Top with lettuce, Salsa Fresca, guacamole, and sour cream. Roll up and serve.

Salsa Fresca

6 medium tomatoes, seeded and finely diced
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh green chile, seeded and finely chopped
1 T. fresh lime juice
2 T. olive oil
2 T. finely chopped cilantro
Salt and black pepper to taste

Combine the tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature. May be made 1 day ahead and refrigerated.

Makes 1 1/2 cups



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