Tonight was a round of beef fajitas. A nice comfort food for us.
Marinated a skirt steak in veg oil, lime juice, oregano, paprika, onion, and garlic. Grilled it up, sliced it up, and served with an assortment of condiments.
One of the condiments was a "melted onion", a whole onion roasted until tender. This time I have several pics of this side.
First, throw the entire onion on the grill. Don't peel it, just toss it on indirect heat. Let it cook for about an hour, or until tender. (I usually turn it every 15 minutes or so.)
Here, I have the skirt steak on. The onion has gotten so soft the core has started coming out. (The wife made a rather rude comment I'll leave as an exercise for y'all to figure out.)
After grilling the skirt steak for a few minutes a side, I wrapped it in foil to rest and steam a bit to help break down the fibers of the meat. Skirt's usually pretty chewy, and this one wasn't an exception.
To finish the onion, remove the charred outer layers. This leaves a big bulb of roasted onion, ready for slicing.
Make sure your knife is *sharp* for this! A dull knife will just push the layers all over the place. Here, I cut the onion in half to show you the inside. From here, you could slice into chunks or strips, or just leave the layers whole and rest somethng inside. For the fajitas, I cut the layers into strips.
Here's the skirt steak. Looks delicious! To serve, cut across the grain into small strips.
I had to cut across the skirt to make sure the strips wouldn't be too long for the tortillas.
And serve. Sides of refritos and rice. The tortilla is layered with a queso dip, guacamole, sour cream, cheese, salsa, onion, and meat. Mmmm!
I really like the roasted onion. 
