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Here’s a quick and delicious meal, one of my husband’s favorites. Though we don’t have steak very often, I do like buying skirt steak because it’s easy to work with; in this dish, a little goes a long way because of all the veggies. These fajitas can be made in a flash because (in my opinion) skirt steak barely needs to be cooked; it is a cut that is best grilled and served medium, or braised slowly for hours. I prefer the former, with a quick marinade. The fajitas are fresh, quick and delicious, the best kind of meal.

Skirt Steak Fajitas (makes 4-6)

  • 1/2 lb. skirt steak
  • 2 cloves garlic, minced
  • 2 T. red wine vinegar
  • juice of 1 lime
  • 1/4 c. + 1 T. canola or grapeseed oil, divided
  • 1 tsp. ground cumin, divided
  • salt & pepper
  • 1 red, orange or yellow bell pepper, cut into strips
  • 1 jalapeno or serrano pepper, cut into strips (optional)
  • half a medium onion, cut cross-wise into strips
  • 1 tsp. chili powder
  • salt & pepper
  • flour tortillas
  • avocado, sour cream, cilantro, cotija to garnish

Prepare the marinade by combining the garlic, red wine vinegar, lime juice, 1/4 c. oil, 1/2 tsp. cumin, salt and pepper together in a Ziploc bag or shallow non-reactive bowl. Put the steak in and make sure it is fully coated in marinade; allow to sit for 1-4 hours in the fridge. Bring the steak out to sit at room temperature for 30 mins. before grilling. Remove from the marinade, brushing (but not washing!) off the extra with a spoon (the garlic, especially, will burn and turn bitter). Discard any remaining marinade.

Grill the steak for 3-5 mins. per side, it really doesn’t need more, and then remove from the heat to rest, covered, while you prepare the vegetables. This is also a good time to heat your tortillas; I put them in the oven on 250 degrees. In a skillet, heat the remaining 1 T. oil over medium-high heat; add the peppers, jalapeno and onions to the pan and allow to cook without stirring for about 2 mins. to get a nice char on that side. Add the remaining 1/2 tsp. of cumin, chili powder and a pinch of salt to the vegetables and stir to coat; if the vegetables or spices are sticking to the pan, add water 1 T. at a time to steam the stuck bits off of the bottom. Cook the vegetables 3-5 mins. more, stirring occasionally, until they are crisp-tender (longer if you want them softer). Slice the steak against the grain into thin strips at this time.

To assemble the fajitas, place a warm tortilla on your plate; top with a few pieces of steak and a heaping tong-ful (is that a word?) of vegetables. Garnish with avocado, cotija cheese, cilantro and sour cream as you desire.

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