Here it is. I havent tried it yet and amounts of ingredients werent exact when I got this recipe. There doesnt seem to be any secret ingredient, but Im told that the cut of meat and the tenderizing is what makes the difference. Buddy of mine who emailed the recipe tried it and he says its just like the restaurant. Here it is:
Outer skirt steak cut into long strips, no more than 6 inches long. Run them through a meat tenderizer like this one, don’t over-do it, http://www.cutleryandmore.com/details.asp?SKU=8923
. Put them in a zip lock bag along with the following….
Fresh lime juice, not key limes, you aren’t making pie you fool…
Olive oil, no extra virgins are needed
Garlic Salt, use a good amount of it.
Black pepper, just use the cheap store bought stuff
Little bit of sea salt
Garlic Powder, not too much
Just leave those things in there overnight. The fajitas will break down like Jimmy Swaggart on national TV. MUCHO IMPORTANTE. Grill them on incredibly high heat and make sure you have something holding them in place. If you don’t, they will shrink up which isn’t what you want. You want them to keep the same length and thickness. If you are really gung ho, and since they don’t take much time to cook, take 2 sets of tongs to the grill and keep the fajitas pulled out tight until they are done cooking. Don’t let them spend too much time on one side, keep turning them, you don’t want grill marks.
Let them sit for a minute, put a small cast iron skillet on the side burner of your stove and get it hot, real hot. Put some butter in that and dice up a jalapeno or Serrano chile and some poblano chiles, then put in the fajita meat that is cut up. Mix them all up and make sure there is plenty of butter on it.