August 05, 2006

The Meaning of Abortion

I know, I know, I've threatened to write about it all week but I just couldn't resist. Therefore, for you close-minded "baby-killers", I'm going to hide the rest of the post in the "Read on" link. However, I promise it's very considerate of your taste preference. I beg of you.

Gotcha! Because some of you disagreed with some aspects of my Gay Marriage post, I've decided to abort my abortion post and give you my favorite fajita recipe. Get it? Ha ha and all that shit. Now that you're expressing sighs of relief, here you go. Please let me know if you try it.

This is for two pounds of flank steak, skirt steak, or chicken breasts. I love flank because it's leaner so I will base most of the recipe on that.

1/4 cup of soy sauce
1/4 of Worcestershire sauce (pronouned Whoostershire to my deaf ears)
Juice of two medium lemons
Juice of two limes
Optional: Three tablespoons of Dijon Mustard
Optional; Three tablespoons Adams Fajita Seasoning (or whatever you can find)
1/2 cup of extra virgin olive oil

(Both optionals are highly recommended.)

Pour the first six ingredients into a blender and start at low. Then, stream in the EVOO slowly. You can mix altogether at once, but I've found this way it blends more smoothly and doesn't break apart.

Pour the marinade over the flank steak either in a bag or casserole dish (preferably casserole) and marinate for at least three hours on both sides. (Twelve hours is even better.)

Note: If you're using chicken, it's best to marinate at a minimum of twelve hours because it takes longer to absorb the marinade. If using skirt steak, it's best at three hours per side.

Grill the flank steak at medium-high for about three to five minutes per side, depending on how you prefer your meat done. (As an evil conservative, I like it blood raw. ;)) Since flank steak can go from thick to thin, it's a good idea to separate in half and adjust your cooking time accordingly per half. (Obviously, chicken will take longer. Skirt should be grilled at high at most about two minutes a side. You really don't want to overcook skirt steak.) I've found the best way to determine when the meat is done is by pressing your finger into it and feeling the "give and bounceback." That should give you an idea of how cooked the meat is.

Once your meat is done, please, and I mean please, let it rest without cutting for about 15 minutes. This is so important and I promise you'll get a better consistency of flavor. Once the rest period is done, slice your meat against the grain very, very thinly at a sharp angle.

As for condiments, here's what I like:

1) Obviously, tortillas. Forget about the microwave. Brush a skillet with olive oil and toast them about ten seconds each side at medium heat.

2) Guacamole

3) Your favorite salsa

4) Shredded cheese (or Chili con Queso)

5) Sour cream

6) Sometimes I like to saute red onions and mushrooms with salt and pepper.

Spoon your favorite condiments on the tortilla and meat and enjoy!

How good does that sound? Personally, I think it's better to abort the full life of a cow than a fetus!