Grilled Skirt Steak Fajitas with Mexican Rice Reipce :: The Meatwave

Ingredients

• For the Mexican Rice
• 12 ounces canned fire roasted crushed tomatoes
• 1 onion, quartered, peeled, and trimmed
• 1/3 cup vegetable oil
• 2 cups long-grain white rice
• 4 cloves of minced garlic
• 3 jalapeños, stemmed, seeded, and minced
• 2 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• Kosher salt
• 1/2 cup minced fresh cilantro
• Freshly ground black pepper
• Lime wedges
• For the Fajitas
• 1/2 cup olive oil, plus more for vegetables
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 2 large cloves garlic
• 1/4 cup lime juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 2 red bell peppers, cut into strips
• 2 green bell peppers, cut into strips
• 1 large white onion, cut into strips
• Sour cream
• Fajita-sized flour tortillas