fajitas by sallye

Name: FAJITAS BY SALLYE
Prep time: 8 h
Cook time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 pound(s) beef skirt steak; 1/2 cup(s) olive oil; 3 tablespoon(s) lime or lemon juice; 1 tablespoon(s) wine vinegar; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) thyme (whole if available); 1 teaspoon(s) chili powder; 1 teaspoon(s) oregano; 2 tablespoon(s) minced dried onion; 1 teaspoon(s) cumin; 1/2 cup(s) water; 1 medium green bell pepper, sliced; 1 medium red or yellow bell pepper, sliced; 1 medium white onion, sliced; 1-2 tablespoon(s) liquid smoke (mesquite or hickory is nice); 1 medium jalapeno pepper, thin sliced (optional); 1 cup(s) shredded mexican blend cheese

(2 RATINGS)

53 Pinches 1 Photo

sallye bates

Austin, TX

Updated on Dec 11, 2012

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.

Rate

prep time 8 Hr

cook time 20 Min

method Grill

yield 4-6 serving(s)

Ingredients

2 pounds beef skirt steak
1/2 cup olive oil
3 tablespoons lime or lemon juice
1 tablespoon wine vinegar
1 teaspoon garlic powder
1/2 teaspoon thyme (whole if available)
1 teaspoon chili powder
1 teaspoon oregano
2 tablespoons minced dried onion
1 teaspoon cumin
1/2 cup water
1 medium green bell pepper, sliced
1 medium red or yellow bell pepper, sliced
1 medium white onion, sliced
1-2 tablespoon liquid smoke (mesquite or hickory is nice)
1 medium jalapeno pepper, thin sliced (optional)
1 cup shredded mexican blend cheese

How To Make fajitas by sallye

Step 1

You can substitute chicken, pork, flat iron or flank steak for the skirt steak,,,,,You can also cook in a heavy skillet (cast iron is great) if you don't have a grill.

Step 2

Combine oil, lemon juice, vinegar, water and all the spices in a mixing bowl. Whisk until mixture is well blended and smooth
Step 3

Place meat in a ziplock bag Pour spice mixture over the meat in the bag and zip the bag up tightly. Place in refrigerator for 6-8 hours, turning every few hours so all parts of meat are marinated
Step 4

About one hour before you are ready to cook, cut up the peppers and onions. Peel and quarter the onions, then cut into thin wedges. Cut peppers in half, remove core, membranes and seeds then cut into thin wedges. Place the onions and peppers in the ziplock bag with the meat and marinade.
Step 5

When ready to cook, remove from fridge and allow to set about 15 minutes before cooking Place meat on grill and cook over hot coals about 10 minutes turning once. If using skillet, cook about 5-7 minutes per side over medium high heat Remove from grill or skillet, 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
Step 6

Serve with flour tortillas, salsa, queso, guacomale and/or other condiments such as sliced jalapenos and cheese. Oh yeah, and plenty of napkins. Enjoy.
Step 7

Sides you might want to serve with the fajitas. https://www.justapinch.com/recipes/side/rice-side/spanish-rice-made-easy-sallye.html?p=1 https://www.justapinch.com/search/recipes?m=grandedame&k=charro+beans+ https://www.justapinch.com/search/recipes?m=grandedame&k=muy+bueno+salsa
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