The Fajita

Season flank steak with salt and pepper on both sides. Marinate in garlic, chopped ancho chile, canola oil, lime, and a little cumin for as long as you want in a plastic bag with the air forced out of it. A day is perfect, but an hour will do.

Get a grill or griddle scorching hot (holding your hand one inch above the cooking surface is unbearable), slap it down and don’t touch move or prod the meat for 8 minutes. Seriously, no peeking, lifting, poking of any kind. Repeat on the opposite side for as long as it takes for the texture of the meat to feel like the spot between your thumb and index finger, anywhere from 6-9 minutes. Let the steak rest for 10 minutes before cutting, on the bias, perpendicular to the grain of the meat.

Season and oil vegetables of your choice, grill ’em.

Serve with avocado, lime slices, hot sauce (Tapatio or w/e), corn tortillas that have been grilled or toasted over an open flame, bunch cilantro and beer.