Mix the olive oil, garlic and chopped pepper together in a medium bowl. Lay out the steaks on a platter and rub with the mixture and let the steaks marinate for an hour or so at room temperature or overnight, tightly covered, in the refrigerator. Add the liquids to the bowl, stir to mix, and then add the cilantro and minced green onion and mix well.
Add the steaks to the cilantro-juice mixture, making sure the meat is well covered by the liquid and herbs. Refrigerate, tightly covered, for another 12 - 24 hours, tossing occasionally to make sure all the meat has been exposed to the marinade.
You can spread the garlic-pepper-oil paste on one side of the steaks and roll the steaks up like a carpet. The marinade will soak into both sides of the meat that way. Then you can put the rolled up meat into a zip-loc bag, suck out the air, and let it marinate overnight in the fridge, or you can just let it marinate for an hour or so at room temp before adding the liquids and vegetables.
About an hour before you're ready to cook, remove the meat to a large plate and cover lightly with fresh ground black pepper to taste. Press the pepper into the meat, turn meat over, and repeat. Let meat sit while preparing the fire and allow to come to room temperature before grilling.
In your outdoor grill, prepare a HOT charcoal fire. The charcoal needs to be very hot because you want to sear the meat.
Baste the meat with the marinade, place the meat on the grill. The marinade adds a wonderful flavor to the meat when it is grilled. Cook as desired. The meat will cook fast so don't walk off and leave it.
After the meat has cooked, prepare it for serving by scoring each piece with a sharp knife *WITH* the grain and then slice into thin strips *AGAINST* the grain. This will serve to tenderize the steak and make it easier to eat.
Place the meat on a platter and let everyone make their own fajita. Serve with flour tortillas and whatever additions you like.
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