My kids are in love with tacos so much so that they could probably eat it everyday. But to mix things up yesterday I decided to make some Skirt steak fajitas. Fajitas are always so much fun to make. You can pretty much add any kind of veggie you want to the mix and I think it would work. You can either make the skirt steak on the grill or on a hot skillet inside. One thing to remember when cutting skirt steak is to cut against the grain and let the meat rest before cutting into it for about 4 to 5 minutes. I hope you enjoy this dish. I know alot of people do Taco Tuesday in their houses so why not try this. Also if you have leftovers the next day, top the leftovers on a bed of greens and enjoy as a salad.
4 Tablespoons of extra virgin olive oil, dived
2 Tablespoons of unsalted butter, dived
1/2 cup of tequila
Salt and Pepper, to taste
Juice of 1 lime
1 lime for garnish (1/2 of the lime squeeze on the avocados)
1/4 teaspoon of Cayenne pepper
1/4 chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
2 lbs of Skirt Steak
1 medium onion, sliced
1 red bell pepper, sliced
10 oz of frozen corn
1 Jalapeno, sliced into strips, seeds removed
8 Whole wheat tortillas
Sour cream, for topping
2 avocados, sliced
1/4 cup of Cilantro for garnish
Queso Fresco, crumbled for topping
In a large bowl combine, Tequila, cumin, garlic powder, onion powder, cayenne,chilli powder,lime juice, salt, pepper and skirt steak. Marinate in the refrigerator for about 15 to 30 minutes. (Tip: If you would like you can always place all the ingredients in a plastic bag and marinate and make sure to take meat out about 5 minutes or so before cooking.
Heat your skillet or cast iron on medium to high. Remove the meat from the marinade and place it on the hot skillet or cast iron, discard the marinade. Add 2 tablespoons of Olive oil and 1 tablespoon of butter to skillet. Cook skirt steak until cooked through, about 5 minutes per side if you want it medium-rare cook for about 3 minutes. Slice the steak into strips. Place meat in a dish and cover.
In the same skillet/cast iron heat up the remaining 2 tablespoons olive oil and butter fry the onions, bell peppers, jalapeno and corn until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven for about 10 minutes or you can use you stove top to warm you tortillas about 1 minute per side.
Place everything on a dish or serve buffet style. Enjoy