Real Fajitas

From: How To Read A French Fry

1 pound skirt steak
Salt
1 jalapeno, seeded and minced
Juice of 1 lime
12 corn tortillas, warmed
3/4 C salsa
3/4 C guacamole

Lay the skirt steaks on a work surface and check closely, removing any silverskin. Salt the steaks lightly on both sides. Put in a zipper-lock plastic bag with the jalapeno and lime juice and refrigerate at least 1 hour, or overnight.

Preheat the grill.

Remove the steaks from the bag and pat dry with paper towels. Grill over a hot fire for 4-5 minutes. Turn and grill for 3 or 4 more minutes. Transfer the steaks to a cutting board, let rest for 5 minutes and slice against the grain into thin strips.

Divide the meat among the tortillas, garnish each with 1 tablespoon salsa and 1 tablespoon guacamole and serve.