It's a classic pairing, happily interrupted by the perky, spicy tang of the pickled onions.
cumin-garlic rubbed steak fajitas with pickled red onions
adapted from Matthew Card
1 1/2 lbs skirt steak
6 cloves of garlic, minced
1T kosher salt
1 1/2 T coarse ground pepper
2 t cumin seeds, toasted and ground
2 T olive oil
1 T orange zest
Combine all of the ingredients above to make a paste for the steak.
Rub the mixture all over the meat, tightly wrap in plastic wrap and refrigerate for at least 8 hours or, better yet, overnight.
Bring the beef to room temperature and grill for about 4 minutes on one side, 2 on the other, taking care not to overcook. Let rest for at least 10 minutes before slicing.
2 bell peppers, sliced
In a skillet over high heat, slightly blister the peppers in the olive oil.
for the onions:
3/4 c apple cider vinegar
3 T sugar
1 t citron sea salt or kosher
3 cloves of garlic
2 bay leaves
3 whole cloves
1 bird chili, diced
1 red onion, sliced
Bring all of the above ingredients to boil in a saucepan.
Add the onions and return to a boil. Take off the heat and cool. Pour into a glass jar, cover and refrigerate. You'll be happy to have these around.
Serve with flour tortillas, sliced avocado, sour cream.