Serves: 6
Total Calories: 283

FOR THE MARINADE:
1 teaspoon whole cumin seeds
1/4 cup fresh lime juice
2 tablespoons canola oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon ketchup
2 teaspoons light brown sugar
1 teaspoon minced garlic
1 teaspoon minced jalapeño pepper, with seeds
1/2 teaspoon kosher salt
FOR THE SALSA:
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, finely diced
3 to 4 green onions, (white part only), finely chopped
2 tablespoons finely chopped fresh cilantro
2 teaspoons minced jalapeño peppers, with seeds
2 teaspoons fresh lime juice
kosher salt
freshly ground black pepper
2 skirt beef steaks about 1 pound each and 1/2 inch thick
8 flour tortillas (10 inches)

TO MAKE THE MARINADE: In a small sauté pan over low heat, warm the cumin seeds just until they release their fragrance, 2 to 3 minutes. Place in a small bowl and mix with the remaining marinade ingredients.

Trim the steaks of any excess fat. Place the steaks in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. place on a plate, and refrigerate for 8 to 12 hours, turning occasionally.

TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients, including salt and pepper to taste.

Remove the steaks from the bag and discard the marinade. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.

Grill the steaks over Direct High heat for 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 2 to 3 minutes.

Divide the tortillas and wrap in two foil packets. Grill the packets over Direct High heat until warm, about 2 minutes, turning once halfway through grilling time.

Cut the steaks into thin diagonal slices. Serve warm on a platter with the warm tortillas and salsa on separate dishes so your guests can assemble their own fajitas.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 283
Calories from Fat: 73

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
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Bistecca Alla Fiorentina
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Bourbon-Glazed Cajun Tenderloin
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Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
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Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
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Flatiron Steaks With Steakhouse Sauce
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Guacamole Cheeseburgers
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Molasses Short Ribs With Onion Marmalade
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