FAJITAS BY SALLYE

sallye bates

By
@grandedame

Skirt steak is one of the least tender cuts of beef. Fajitas take that intrinsically tough meat and make it a tender succulent meal through judicious use of spices and cooking in true Tex-Mex tradition.

Of course, you can also use this same recipe with chicken thighs or breasts as the meat.


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Comments:

Serves:

4-6

Prep:

8 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
beef skirt steak
1/2 c
olive oil
3 Tbsp
lemon juice
1 Tbsp
wine vinegar
1 tsp
garlic powder
1/2 tsp
thyme (whole if available)
1 tsp
chili powder
1 tsp
oregano
2 Tbsp
minced dried onion
1 tsp
cumin
1/2 c
water
1 medium
green bell pepper, sliced
1 medium
red bell pepper, sliced
1 medium
white onion, sliced

Directions Step-By-Step

1
Combine oil, lemon juice, vinegar, water and all the spices in a mixing bowl.

Whisk until mixture is well blended and smooth
2
Lay skirt steak in shallow dish

Pour spice mixture over the meat and cover the dish

Place in refrigerator for 6-8 hours, turning every few hours so all parts of meat are marinated

About one hour before you are ready to cook, cut up the peppers and onion and place them in the marinade with the meat
3
When ready to cook, remove from fridge and allow to set about 15 minutes before cooking

Grill over hot coals about 10 minutes turning once.

Remove from grill and cover with foil and allow to rest for about 10 minutes.

While cooked meat is resting, grill the peppers and onions about 5-10 minutes, checking often to keep them from burning

Remove from grill to serving dish
4
Serve with flour tortillas, salsa, guacomale and/or other condiments.

Oh yeah, and plenty of napkins. Enjoy.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: For Kids