The food lab better home cooking through science ( PDFDrive ) 422
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THEBESTFAJITAS
I’mnotparticularlyproudofmytimespentworkingat
thekindsofcheesychainrestaurantsyou’dfindnextto
theVictoria’sSecretatthemall,orperhapsinTimes
Square.
But aside from making me shun any writer that uses the
phrase “X to perfection,” it did teach me one valuable
lesson:Peoplelooooooovemeatservedonasizzlingplatter.
Itwasawell-knownphenomenon:Ifawaitersoldoneorder
ofExtremeFajitas™toatableintheirsection,ahalfdozen
moreorderswouldquicklyfollow.
The meat itself should be ultra-juicy, with an
overwhelming, almost buttery beefiness—this is skirt steak,
after all, the butteriest of all beef—accented by a marinade
thatisslightlysweet,verysavory,andpackedwithlimeand
chili.Whilefajitasaretraditionallymadewithoutsideskirt—
partofthediaphragmmuscleofthesteer—thecutispretty
much unavailable unless you work for a restaurant that
specialordersit.Atthebutcherormeatcounter,you’refar
morelikelytofindinsideskirt,whichwilldousjustfine.
