| 1 | Combine marinade ingredients in a large glass baking dish. |
| 2 | Peel the fatty membrane from both sides of the skirt steak. |
| 3 | This requires a very sharp knife. |
| 4 | Add meat to marinade and marinate for at least 4 hours, preferably overnight. |
| 5 | Keep it in the refrigerator if you marinate overnight. |
| 6 | Make the pico de gallo: combine all of the ingredients in a small serving bowl. |
| 7 | Slice the yellow onions into ?inch slices and cut each slice into a semi- circle. |
| 8 | Grill the meat until it is cooked slightly less than the way you like it. |
| 9 | Meanwhile, saute the onions in the oil until they are soft. |
| 10 | Use a large frying pan that will have enough room for the meat later. |
| 11 | After removing the meat from the grill, slice it into strips that are cut across the grain. |
| 12 | The strips should be about 3-4 inches long and about ?inch thick. |
| 13 | Add the strips to the onions in the pan and fry for another minute or two. |
| 14 | Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. |
| 15 | You may wish to provide picante sauce in addition. |
| 16 | Notes: * barbecued skirt steak marinated in lime: a tex-mex favorite -- fajitas originated in texas as a way to make cheap meat palatable. |
| 17 | Unfortunately, it was too successful. |
| 18 | It is still palatable, but because the word is out that fajitas are so delicious, the meat isn"t cheap any more. |
| 19 | Because this is not a traditional mexican dish but a recent invention of mexican immigrants, there is no fixed formula for it. |
| 20 | Many different kinds of marinade are used; this one is |
