Fajitas are great pretty much regardless of how they're made. But cooking some up on a salt block is when they get really special.
This recipe, from Mark Bitterman's Salt Block Cooking, has you slicing up some vegetables, charring a few tortillas, and then searing strips of spice-heavy steak to a perfect doneness. It'd be delicious on a grill, sure, but the extra salty bite that the block imparts to the steak brings the finished product to an entirely new level.
1 tablespoon smoked sweet paprika
2 teaspoons ground toasted cumin
1 teaspoon ground chipotle chile
2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 pounds skirt steak or flank steak
1 large Spanish onion, cut into slices about 1/2 inch thick
1 large red onion, cut into slices about 1/2 inch thick
1 tablespoon canola oil
1 green poblano chile
1 red bell pepper
8 (8- or 10-inch) flour tortillas
4 lime wedges, for serving
2 cups salsa of your choice
3/4 cup sour cream (optional)
Mix all of the spices together in a large bowl, then cut the beef into 1/4-inch slices. Coat the beef strips in the spice mix, then refrigerate while you prepare your salt block.
Heat your salt block slowly. If you're using a gas stove, set it to low for 10 minutes, then medium for another 10, and then finally to high. If you're using a grill, put the block on the coolest part of the grates, moving it towards the hotter section in stages.
While the block is heating, brush the vegetables with oil and grill, or cook in a pan on the stove until tender. Stem, seed, and cut the peppers into strips.
Grill or heat the tortillas in a pan until warm and just beginning to char.
Once the salt block is very hot, cook the beef strips in batches for about 20 seconds per side.
Arrange everything with lime wedges onto a platter and serve with salsa and sour cream on the side.